Margarita Chicken Quesadilla with Margarita Guacamole
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- 1/2 teaspoon salt
- salt to taste
- 3 cloves garlic minced
- 1/4 cup lime juice
- 1/4 cup tequila
- 1/4 cup olive oil
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 2 tablespoons honey
- 1/4 cup green onions chopped
- juice of 1 lime
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh orange juice
- 8 whole wheat flour tortillas
- zest of 1 lime
- 1 pound boneless skinless chicken breast or tenders
- 1 jalapeã±o, minced (remove the seeds for less heat)
- 3 avocados, mashed
- 1/2 cup grape tomatoes quartered
- 1/4 fresh cilantro chopped
- 1 jalapeã±o, seeded and diced (i left half of my seeds in)
- 1-3 tablespoons tequila (i used 1)
- 1 cup cooked white or brown rice
- 4 ounces sharp white cheddar cheese freshly grated
- 4 ounces pepperjack cheese freshly grated
- 1/2 cup pickled jalapeã±os (optional)
- olive oil for toasting
- Carbohydrate 9.81086045620371 g
- Cholesterol 54.998074814 mg
- Fat 21.5021184036987 g
- Fiber 0.528933098713227 g
- Protein 14.6442117424805 g
- Saturated Fat 11.868041807607 g
- Serving Size 1 1 Serving (249g)
- Sodium 1203.35755278073 mg
- Sugar 9.28192735749048 g
- Trans Fat 1.05946058693282 g
- Calories 317 calories
Instructions Whisk the tequila, olive oil, lime juice, orange juice and honey in a bowl. Add the garlic, jalapeño, lime zest, cumin, salt and pepper. Whisk to combine. Add chicken to a ziplock bag or baking dish and pour marinade ingredients over top. Marinate (in the fridge) for 2-24 hours, flipping chicken a few times. When you're ready to prepare the quesadillas, preheat the grill to medium high heat and grill the chicken for 6 to 8 minutes per side or until cooked through. Allow to cool five minutes and then chop into bit size pieces or shred with a fork. Set aside. While the chicken is cooling make the margarita guacamole. Mash the avocados (I left mine pretty chunky, but go as chunky or smooth as you want) in a medium size bowl. Add the tomatoes, green onions, cilantro, jalapeño, lime zest, lime juice, orange juice and tequila. Stir to combine and season with salt and pepper. Heat an electric griddle or skillet over medium heat. Add a bit of olive oil. Place 4 tortillas down, covering each with a bit of both cheeses, then evenly distribute the margarita guacamole over top (I saved some of the guacamole for dipping). Then evenly distribute the rice, then add the diced chicken. Add the pickled jalapeños and sprinkle with a little more of both cheeses. Place the tortilla on the griddle or skillet, then cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden. Cut into fourths and serve with the remaining Margarita Guacamole.
