My favorite quesadillas are those that are filled with slightly sweet onions and peppers and topped with lime butter and salt—the perfect balance of sweet and savory. These are perfect for an outdoor party or a great way to bring a little bit of summer into the cold winter months.
—Stephanie Bright, Simpsonville, SC
Prep: 35 min. + marinating • Bake: 10 min. • Makes: 16 wedges
4 boneless skinless chicken breast halves (5 oz. each)
3/4 cup thawed frozen limeade concentrate
1 large onion, sliced
1 medium sweet orange pepper, julienned
1 medium sweet yellow pepper, julienned
1 Tbsp. canola oil
1/4 tsp. salt
1/4 tsp. pepper
4 flour tortillas (10 in.)
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
2 Tbsp. butter, melted
1 Tbsp. lime juice
1 Tbsp. chopped fresh cilantro
Lime wedges, optional
1. Place chicken in a large bowl. Add limeade concentrate; toss to coat. Cover bowl; refrigerate 6 hours or overnight.
2. In a large nonstick skillet, saute onion and the sweet peppers in oil until tender; season with salt and pepper. Remove and set aside; wipe out skillet. Drain chicken and discard marinade.
3. 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 170°. Cut chicken into 1/4-in. strips; set aside. On one half of each tortilla, layer Monterey Jack cheese, chicken, pepper mixture and cheddar cheese; fold over. Combine butter and lime juice; brush over tortillas.
4. 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 four wedges. Sprinkle with cilantro; serve with lime wedges if desired.
Per wedge: 204 cal., 9g fat (4g sat. fat), 37mg chol., 288mg sod., 18g carb. (8g sugars, 1g fiber), 12g pro.