Ingredients
4 boneless skinless chicken breast halves
2/3 c. frozen limeade concentrate
1 large sweet onion, julienned
1 medium sweet orange pepper, julienned
1 medium sweet yellow pepper, julienned
2 Tbs. vegetable oil
Salt & pepper, as desired
4 (10 inch) gluten free flour tortillas
1 c. shredded Mexican cheese blend
2 Tbs. butter, melted
1 Tbs. lime juice
1 Tbs. fresh cilantro, chopped
Lime wedges, optional
Directions
Place chicken in a large resealable plastic bag: add limeade concentrate. Seal bag and turn to coat. Marinate chicken in refrigerator for at least 6 hours. In a skillet, sauté onion and peppers in oil until tender; season with salt and pepper if desired, set aside. Prepare grill rack for cooking and heat to medium high heat. Remove chicken from marinade and discard. Grill chicken, covered, 5-8 minutes per side or until an instant read thermometer inserted in thickest part of chicken registers 165°F. Cut chicken into 1/4-inch strips, set aside. On one half of each gluten free tortilla, layer cheese, chicken, peppers and onions and top with more cheese; fold over. Preheat oven to 350°F. Place quesadillas on a baking sheet. Combine melted butter and lime juice; brush tops of tortillas. Bake 8-10 minutes or until cheese is melted and tops are slightly browned. Cut into wedges, sprinkle with cilantro and serve with lime wedges if desired. (Serves: 4)
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