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Ingredients

1 cup bottled margarita mix 2 tablespoons lemon juice 2 tablespoons lime juice 1 tablespoon garlic powder 1 tablespoon vegetable oil 2 skinless, boneless chicken breast halves - cut into bite-size pieces 8 (10 inch) flour tortillas 1 cup shredded Cheddar cheese 1 cup shredded Monterey Jack cheese

Nutrition Info

812 calories carbohydrate: 87.3 g cholesterol: 88.4 mg fat: 33.6 g fiber: 4.6 g protein: 38.2 g saturatedFat: 14.9 g servingSize: - sodium: 1287.3 mg sugar: 15.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Stir margarita mix, lemon juice, lime juice, and garlic powder together in a large bowl.
Heat vegetable oil in a large skillet over medium heat. Cook and stir chicken in the hot oil until no longer pink in the center and juices run clear, 5 to 7 minutes. Drain excess oil from chicken. Pour margarita mixture into the skillet with chicken, simmer until most of margarita mixture is evaporated, 15 to 20 minutes. Transfer and drain chicken to a paper towel-lined plate.
Layer 4 tortillas with chicken, Cheddar cheese, and Monterey Jack cheese, top with remaining 4 tortillas. Place the prepared quesadillas, 1 or 2 at a time, on a large baking sheet.
Bake quesadillas in the preheated oven until cheese is melted, about 15 minutes. Repeat with remaining quesadillas, cut into quarters to serve.

4 quesadillas

Margarita mix makes the chicken in these baked quesadillas fantastic! Cut into quarters to serve.