Cilantro-Lime Chicken Quesadillas

Last night I came up with this recipe while making dinner.  These quesadillas have a wonderful tangy flavor from the lime, a sweetness from the caramelized onions, and make a good summer supper.  Serve with a salad, refried beans, or Mexican rice.  The only thing missing is a margarita!

My Cilantro-Lime Chicken Quesadillas

Serves 4.

Ingredients:

1 pkg. 8-count, large flour tortillas, any flavor (I used cilantro/jalapeño flavor)

2 boneless, skinless chicken breasts, chopped

  • For the chicken, you can either use a rotisserie chicken from the store, or bake your own.  The chicken is done when there is no pink in the center and the juices run clear.

salt and pepper

1/4 teaspoon ground cumin, plus more for sprinkling

extra-virgin olive oil

1 medium onion, thinly sliced into half-rings (you can use more, I only had one on hand)

1 tablespoon fresh lime juice

1 handful of fresh cilantro, finely chopped

16 oz. pkg. of shredded cheese (I used 3/4 of a bag of a Mexican blend, use what you like)

salsa, sour cream, or guacamole to garnish (optional)

Directions:

Preheat the oven to 350°F.

Drizzle the chicken breasts with extra-virgin olive oil and season with salt and pepper.  Sprinkle with a little ground cumin.  Place the chicken breasts on lightly greased pan and bake for 30-45 minutes.

While the chicken is baking, prepare the onion, and place it in a saute pan over medium heat with some extra-virgin olive oil to caramelize.  The onions will take about the same amount of time as the chicken to cook, 30-45 minutes.  Stir the onion every so often, until they reach a nice, light brown color.

Next, wash, dry, and chop the cilantro.  Combine with the lime juice and a pinch of salt in a bowl.  Add the chopped chicken breast to the bowl and stir to coat.  Let the mixture marinate 15-20 minutes.

Warm the tortillas in the microwave or on the grill and begin to assemble.  I put a handful of cheese on first, then 1/4 of the onions, then 1/4 of the chicken mixture, then the top tortilla.  Grill or cook on the stove top in a lightly greased pan until the cheese is melted and gooey.

Vegetarian option:  Marinated mushrooms would be delicious instead of the chicken.  Soften the mushrooms in a pan first, then add to the cilantro-lime mixture.

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