"Margarita mix makes the chicken in these baked quesadillas fantastic! Cut into quarters to serve." — SYLVERWARE
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bottled margarita mix
skinless, boneless chicken breast halves - cut into bite-size pieces
8 (10 inch)
shredded Cheddar cheese
shredded Monterey Jack cheese
Yum yum yum even though we switched up the recipe a tad bit.. Added our one salsa mix and different cheeses .. Sour cream and onion on top and presto!!!!
Ok. I expected a stronger lime flavor. May try marinating chicken overnight in the lime mixture.
We liked this a lot, especially with the usual added accompaniments (sour cream, green onions, avocado). I think that next time I make this I'll cut up the chicken and go directly to cooking it in the margarita mix because it got kind of too dry by cooking it first. By the time the margarita mix disappears, it leaves a yummy film all over the chicken. I did add some pepper to the finished chicken. Thanks for a great idea for quesadillas!
Simple and so tasty!
The chicken was so good it almost didn't make it to the tortilla. I seasoned chicken with salt, pepper and garlic powder and browned it (high heat) in avocado oil before adding margarita mixture. I fried the Quesadillas (no oil) instead of baking them. I made Pico de Gallo to serve with it along with avocados...very good. Will definitely make again, I think the next time around I'll add some sautéed onions and bacon to jazz it up a bit.
Just made these tonight and they had so much flavor! I diced the chicken, covered it in margarita mix, and refrigerated over night. When I cooked the chicken, I added fresh mix right in, along with the lime juice, lemon juice, garlic and I added citrus seasoning. After I baked them, I topped with avocado and sourcream. So good - will definitely make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Margarita Chicken Quesadillas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 302
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