Margarita Chicken Quesadillas

I made these last summer, but never blogged the recipe OR took a picture of it!  I'm trying to clean up my To Blog Magazine Pile, so here you are!

This comes from the April/May 2012 issue of Taste of Home.

Margarita Chicken Quesadillas

4 boneless skinless chicken breast halves (5 oz each)
3/4 cup thawed frozen limeade concentrate
1 large onion, sliced
1 each orange and yellow sweet pepper, julienned
2 Tbsp canola oil
1/4 tsp salt
1/4 tsp pepper
4 flour tortillas (10 in)
1 cup (4 oz) shredded Monterey Jack cheese
1 cup (4 oz) shredded cheddar cheese (I used 2 cups cheddar and no Mont. Jack)
2 Tbsp butter, melted
1 Tbsp lime juice
1 Tbsp chopped fresh cilantro
lime wedges, optional

Place chicken in large resealable plastic bag.  Add limeade concentrate.  Seal bag and turn to coat.  Refrigerate 6 hours or overnight.

In skillet, saute onion and peppers and oil until tender, season with salt and pepper.  Set aside.

Moisten a paper towel with cooking oil; use long-handled tongs to coat grill rack.  Drain and discard marinade.  Grill chicken, covered, over medium heat, or broil 4 inches from heat for 5-8 minutes on each side or until a thermometer reads 170 degrees.  Cut into 1/4 inch strips, set aside.

One one half of each tortilla, layer MJ cheese, chicken, pepper and onions, and cheddar.  Fold over.  Place quesadillas on a baking sheet.  Combine butter and lime juice and brush over the tortillas.  Bake at 350 for 8-10 minutes or until cheese is melted.

Cut each quesadilla into 4 wedges.  Sprinkle with cilantro.  Serve with lime wedges, if desired.