Even though the major city near our hometown and our current nearby major city are canceling Cinco de Mayo parades and celebrations, we still intend to acknowledge Mexico’s victory over the French with a Mexican inspired dish.

While never having been to Mexico, we do appreciate the foods and cuisine of that land. Eric is a huge fan of tacos while I am partial to quesadillas. Mexican Street Corn is my favorite corn side dish. Most everything we make with even a slight Mexican (or American Southwest) flair, we serve with jalapenos & avocados, both of which came to the US from Mexico. Margaritas usually accompany those meals, made with a Mexican brand of tequila.

On the 5th of May this year, we are making some chicken quesadillas. Along with the lime infused chicken, the crispy tortillas are filled with slightly sweet onions and peppers, then topped with lime butter and salt. Perfectly balanced between sweet and savory, this is a wonderful way to celebrate Cinco de Mayo.

Margarita Chicken Quesadillas (adapted from tasteofhome.com) Total Time Required: 60 minutes + marinating time, Prep Time: 35 minutes, Cook Time: 5 minutes/batch, Yield: 4 quesadillas

Ingredients:

• 20 ounces boneless skinless chicken breasts
• 2 – 3 limes, juiced to obtain 2 ounces, divided
• 4-1/2 ounces simple syrup
• 1 large onion, sliced
• 1 medium sweet orange pepper, julienned
• 1 medium sweet yellow pepper, julienned
• 1 tablespoon canola oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 (10-inch) flour tortillas 
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 2 tablespoons butter, melted
• 1 tablespoon chopped fresh cilantro
• avocado, lime wedges, and sour cream for serving, if desired

Directions:

Place the chicken in a large bowl. Combine the simple syrup with 3 tablespoons of the lime juice. Add the lime mixture to the bowl with the chicken and turn the meat to coat it. Cover the bowl and refrigerate the chicken for 6 hours or up to overnight.

In a large nonstick skillet, sauté the onion in the oil for 3 minutes.

Add the sweet pepper and continue to sauté until all the veggies are tender, about 5 -6 minutes more. Season the onions and peppers with salt and pepper. Remove the veggies from the skillet and set them aside. Wipe out the skillet.

Drain the chicken and discard the marinade. Grill the chicken, covered, on a greased rack over medium heat or broil the chicken 4 inches from the heat for 5 – 8 minutes on each side, until a thermometer reads 165° F.

Cut the chicken into 1/4-inch strips, then set it aside.

On half of each tortilla, layer 1/4 cup Monterey Jack cheese, 1/4 of the chicken, 1/4 of the pepper mixture and 1/4 cup cheddar cheese.

Fold the tortilla over the filling. Combine the butter with the remaining tablespoon of lime juice. Brush some lime butter over the tops of the tortillas.

Brush some lime butter in the skillet before each quesadilla is cooked. Cook the quesadillas over medium heat until the cheese is melted and the tortillas start to brown, about 2 – 3 minutes per side.

Keep the quesadillas warm in the oven while cooking the remaining ones. Cut each quesadilla into 4 wedges.

Sprinkle the quesadillas with cilantro.

Serve with lime wedges, avocado slices, and sour cream, if desired.

The food and flavors of Mexico are represented in this dish!  ~Linda

Margarita Chicken Quesadillas (adapted from tasteofhome.com) Total Time Required: 60 minutes + marinating time, Prep Time: 35 minutes, Cook Time: 5 minutes/batch, Yield: 4 quesadillas

Ingredients:

• 20 ounces boneless skinless chicken breasts
• 2 – 3 limes, juiced to obtain 2 ounces, divided
• 4-1/2 ounces simple syrup
• 1 large onion, sliced
• 1 medium sweet orange pepper, julienned
• 1 medium sweet yellow pepper, julienned
• 1 tablespoon canola oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 (10 inches) flour tortillas 
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 2 tablespoons butter, melted
• 1 tablespoon chopped fresh cilantro
• avocado, lime wedges and sour cream for serving, if desired

Directions:

Place the chicken in a large bowl. Combine the simple syrup with 3 tablespoons of the lime juice. Add the lime mixture to the bowl with the chicken and turn the meat to coat it. Cover the bowl and refrigerate the chicken for 6 hours or up to overnight.

In a large nonstick skillet, sauté the onion in the oil for 3 minutes. Add the sweet pepper and continue to sauté until all the veggies are tender, about 5 -6 minutes more. Season the onions and peppers with salt and pepper. Remove the veggies from the skillet and set them aside. Wipe out the skillet. Drain the chicken and discard the marinade.

Grill the chicken, covered, on a greased rack over medium heat or broil the chicken 4 inches from the heat for 5 – 8 minutes on each side, until a thermometer reads 165° F. Cut the chicken into 1/4-inch strips, then set it aside. On half of each tortilla, layer 1/4 cup Monterey Jack cheese, 1/4 of the chicken, 1/4 of the pepper mixture and 1/4 cup cheddar cheese. Fold the tortilla over the filling. Combine the butter with the remaining tablespoon of lime juice. Brush some lime butter over the tops of the tortillas.

Brush some lime butter in the skillet before each quesadilla is cooked. Cook the quesadillas over medium heat until the cheese is melted and the tortillas start to brown, about 2 – 3 minutes per side. Keep the quesadillas warm in the oven while cooking the remaining ones. Cut each quesadilla into 4 wedges. Sprinkle the quesadillas with cilantro and serve with lime wedges, avocado slices, and sour cream, if desired.