Tequila Chicken Quesadillas

Another awesome Father’s Day has come and gone. And when I say awesome, it was perfect. Not because we did anything particularly exciting, but because it was another day with the most important people in my life, my wife and sons. And our first Father’s Day with our new little guy, Connor. A fun baseball (…)

Tequila Chicken Quesadilla

By Matt Robinson Published: June 15, 2014

Another awesome Father's Day has come and gone. And when I say awesome, it was perfect. Not because we did anything particularly …

Ingredients

1/4 cup tequila
1/4 cup lime juice (about to 2 limes)
3 tablespoons orange juice
3 tablespoons canola oil
1/4 cup cilantro
3 tablespoons sugar
1 jalapeno
1 garlic clove
1 tablespoon salt
1 tablespoon freshly ground pepper
2 lbs chicken breast
2 mangoes, diced
2 cups cheese (cheddar or Mexican or a combination of the two)

Instructions

Place all ingredients but the chicken breast, cheese and mango in a food processor bowl or blender and pulse until well blended. Transfer marinade to a resealable plastic bag and add in chicken. Set aside for an hour.
Heat oven to 375 degrees F. Line bake sheet with foil. Remove chicken from bag and allow excess marinade to drip off. Reserve marinade. Place chicken on bakesheet. Bake for until cooked through, about 25 minutes. Meanwhile transfer remaining marinade to a small saucepan and boil until thickened and reduced, about 10 minutes. Transfer cooked chicken to platter and brush with reduced marinade.
Layer chicken and mango onto one tortilla and sprinkle on cheese, place second on tortilla on top and place. Transfer assembled quesadilla to a dry pan and cook until tortilla begins to brown. Flip quesadilla and repeat on other side until brown. Turn heat down to low, and place a lid on top and cook for 1-2 minutes or until cheese melts. Remove quesadilla from pan and set aside to cool for 1 minute prior to cutting.