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Aerial view of a quesadilla that's been cut into quarters, with scoops of sour cream and salsa in the center.

Margarita Chicken Quesadillas

  • Author: Jessie
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 4 quesadillas 1x
  • Category: Main Dish
  • Cuisine: Mexican-American

Description

Quick and easy weeknight chicken quesadillas with lime and tequila.


Ingredients

Scale

FOR THE CHICKEN:

  • 2 medium-sized boneless, skinless chicken breasts, sliced into strips
  • 1/4 cup tequila
  • 1/4 cup lime juice
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste

FOR THE QUESADILLAS:

  • 1 Tbsp. unsalted butter, cut into four pieces
  • 8 large flour tortillas
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded white cheddar cheese

TOPPING IDEAS:

  • Sour Cream or Plain Greek Yogurt
  • Salsa Verde or Simple Salsa
  • Fresh cilantro
  • Lime wedges

Instructions

FOR THE CHICKEN:

  1. Place the sliced chicken in a small bowl. Add tequila, lime juice, cilantro, salt, and pepper and stir to combine. Set chicken aside to marinate while you prep the rest of the ingredients.
  2. Heat a large skillet over medium heat.
  3. Depending on the exact size of your chicken breasts, you may have a bit of extra marinade. Use a slotted spoon to transfer chicken to the hot pan and add leftover marinade as needed to deglaze the pan if it is dry.
  4. Cook chicken, stirring occasionally, 4-7 minutes until cooked through. Remove from heat and set aside.

FOR THE QUESADILLAS:

  1. Heat a second large skillet or griddle over medium heat. Add one piece of the butter and heat until melted.
  2. Lay one tortilla on the lightly buttered skillet.
  3. Spread a layer of shredded mozzarella across the tortilla. Top with a handful of cooked chicken and a layer of shredded white cheddar cheese. Top with a second tortilla.
  4. Cook quesadilla for 2-4 minutes, until tortilla is lightly browned and cheese has begun to melt. Flip with a large spatula and cook 2-4 minutes on the second side until lightly browned and cheese is completely melted.
  5. Remove cooked quesadilla to a cutting board and repeat steps 1-4 to cook the remaining quesadillas.
  6. Cut quesadillas into quarters and top with your favorite toppings. Serve immediately.

Notes

You don't have to cut the chicken before cooking if you don't want to - I like to slice it before cooking so it soaks up the marinade and cooks more quickly, but you can certainly marinate the full chicken breast and slice or shred it AFTER it's cooked if you prefer.

Add a pinch of red pepper flakes or diced jalapeño to the chicken marinade to add some extra spice.

To eliminate the alcohol, use plain or salsa shredded chicken in place of the tequila marinated chicken.

Add bell peppers, onions, or any other veggies you have on hand to the quesadilla filling to make it a bit heartier.

Use shrimp instead of chicken if you like.

Keywords: chicken, main dish, cheese