Pineapple Margarita Chicken Quesadillas
These Pineapple Margarita Chicken Quesadillas are filled with grilled chicken, pineapples, onions and peppers - and the chicken gets marinated in margarita mix for a fun twist!
Servings: 6 servings
Calories: 474kcal
Ingredients
For the Chicken
- 1 cup margarita mix
- 1½ tsp minced garlic
- 1 jalapeno sliced
- ½ tsp ground cumin
- 4 boneless skinless chicken breasts
For the Quesadillas
- 4 large flour tortillas
- 1 Tbsp salted butter melted
- 1 large red onion cut into ¼” slices
- 3 bell peppers any color, cut into ¼” slices
- 1 20-oz. can pineapple rings (can use fresh pineapple instead)
- 1½ cups shredded Monterey Jack or pepperjack cheese
- ½ cup shredded cheddar cheese
- sour cream for serving
- guacamole for serving
- pico de gallo for serving
Instructions
For the Chicken
- Using a glass baking dish, whisk together all of the ingredients except for chicken breasts. Add chicken breasts, turning several times to coat with marinade. Cover and refrigerate 4 hours or overnight.
- The next day, preheat grill to medium heat.
- Remove chicken breasts from marinade and grill 10-12 minutes, or until fully cooked. (Note: Discard any excess marinade.)
- Place onions, peppers and pineapple on grill; grill until softened. (Note: I grilled pineapple for 4-5 minutes and onions + peppers for 7-8 minutes.)
- Let chicken rest for 5 minutes before cutting into ½” cubes.
- Chop onions, peppers and pineapple into bite-sized pieces.
For the Quesadillas
- Reduce heat on grill to medium-low. (Note: These quesadillas can also be made in a large skillet on the stovetop. You’ll likely need to make them in 2 rounds unless you use multiple skillets.)
- Brush one side of the tortillas with the melted butter.
- Flip tortillas over and top with chopped chicken, onions, bell peppers, pineapple and cheeses. (Note: Layer the fillings on one half of each quesadilla so that they’re easier to fold. Also make sure to put cheese on bottom and top of fillings to help hold quesadillas together as they cook.)
- Grill quesadillas for 2-3 minutes per side, or until cheese has fully melted. Watch them closely as they can burn quickly on the grill!
- Slice quesadillas into wedges and serve with sour cream and guacamole.
Nutrition
Calories: 474kcal | Carbohydrates: 31g | Protein: 44g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 535mg | Potassium: 900mg | Fiber: 3g | Sugar: 18g | Vitamin A: 2331IU | Vitamin C: 91mg | Calcium: 337mg | Iron: 2mg
