Ingredients
4 boneless skinless chicken breast halves (5 ounces each)3/4 cup thawed frozen limeade concentrate1 large onion, sliced1 medium sweet orange pepper, julienned1 medium sweet yellow pepper, julienned1 tablespoon canola oil1/4 teaspoon salt1/4 teaspoon pepper4 flour tortillas (10 inches)1 cup shredded Monterey Jack cheese1 cup shredded cheddar cheese2 tablespoons butter, melted1 tablespoon lime juice1 tablespoon chopped fresh cilantroLime wedges, optional
Preparation
Place chicken in a large bowl. Add limeade concentrate and turn to coat. Cover bowl; refrigerate for 6 hours or overnight.
In a large nonstick skillet, saute the onion and sweet peppers in oil until tender; season with salt and pepper. Remove and set aside; wipe out skillet. Drain chicken, discarding marinade.
Grill chicken, covered, on a greased rack over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 165°. Cut chicken into 1/4-in. strips; set aside. On half of each tortilla, layer Monterey Jack cheese, chicken, pepper mixture and cheddar cheese; fold over. Combine butter and lime juice; brush over tortillas.
In same skillet used to cook vegetables, cook quesadillas over medium heat until cheese is melted, 2-3 minutes per side. Keep warm in oven while cooking remaining quesadillas. Cut each quesadilla into 4 wedges. Sprinkle with cilantro; serve with lime wedges if desired.
