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Margarita Chicken Quesadillas

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Switch out the usual quesadilla fillings for these easy margarita chicken quesadillas! Perfect for busy weeknights. 

Chicken quesadilla topped with sour cream, salsa, fresh cilantro, and a lime wedge. this recipe

Quesadillas are a favorite go-to food on busy weeknights in our house. Just a bit of butter, a couple of tortillas, a pile of cheese, and BAM! Dinner is served.

Aerial view of a quesadilla that\'s been cut into quarters, with a dollop of sour cream and salsa in the center.

When we need to mix up our dinner game but still don't quite have time to cook a big ol' meal, these easy margarita chicken quesadillas are the perfect solution.

Also, there is tequila.

A small glass bowl filled with chopped cilantro.

The chicken here gets a big flavor punch from lime juice and tequila, and it's easy to make ahead - just whip up a batch of the the tequila lime chicken and keep it in the fridge for quesadillas/tacos/pizza/salads/straight-from-the-container-snacking.

Woman\'s hand dipping a quesadilla slice into sour cream.

Top these margarita chicken quesadillas with your favorite toppings - we like salsa, lime, cilantro, and a bit of Greek yogurt or sour cream.

You could also mix up the fillings by adding caramelized onions, bell peppers, jalapeños, or your other favorite veggies.

Close up of a lightly browned chicken quesadilla topped with sour cream and fresh cilantro.
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Aerial view of a quesadilla that's been cut into quarters, with scoops of sour cream and salsa in the center.

Margarita Chicken Quesadillas

★★★★★ 5 from 1 review
  • Author: Jessie
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 4 quesadillas 1x
  • Category: Main Dish
  • Cuisine: Mexican-American
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Description

Quick and easy weeknight chicken quesadillas with lime and tequila.

Ingredients

Scale

FOR THE CHICKEN:

  • 2 medium-sized boneless, skinless chicken breasts, sliced into strips
  • ¼ cup tequila
  • ¼ cup lime juice
  • ¼ cup fresh cilantro, chopped
  • Salt and pepper to taste

FOR THE QUESADILLAS:

  • 1 Tbsp. unsalted butter, cut into four pieces
  • 8 large flour tortillas
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded white cheddar cheese

TOPPING IDEAS:

  • Sour Cream or Plain Greek Yogurt
  • Salsa Verde or Simple Salsa
  • Fresh cilantro
  • Lime wedges

Instructions

FOR THE CHICKEN:

  1. Place the sliced chicken in a small bowl. Add tequila, lime juice, cilantro, salt, and pepper and stir to combine. Set chicken aside to marinate while you prep the rest of the ingredients.
  2. Heat a large skillet over medium heat.
  3. Depending on the exact size of your chicken breasts, you may have a bit of extra marinade. Use a slotted spoon to transfer chicken to the hot pan and add leftover marinade as needed to deglaze the pan if it is dry.
  4. Cook chicken, stirring occasionally, 4-7 minutes until cooked through. Remove from heat and set aside.

FOR THE QUESADILLAS:

  1. Heat a second large skillet or griddle over medium heat. Add one piece of the butter and heat until melted.
  2. Lay one tortilla on the lightly buttered skillet.
  3. Spread a layer of shredded mozzarella across the tortilla. Top with a handful of cooked chicken and a layer of shredded white cheddar cheese. Top with a second tortilla.
  4. Cook quesadilla for 2-4 minutes, until tortilla is lightly browned and cheese has begun to melt. Flip with a large spatula and cook 2-4 minutes on the second side until lightly browned and cheese is completely melted.
  5. Remove cooked quesadilla to a cutting board and repeat steps 1-4 to cook the remaining quesadillas.
  6. Cut quesadillas into quarters and top with your favorite toppings. Serve immediately.

Notes

You don't have to cut the chicken before cooking if you don't want to - I like to slice it before cooking so it soaks up the marinade and cooks more quickly, but you can certainly marinate the full chicken breast and slice or shred it AFTER it's cooked if you prefer.

Add a pinch of red pepper flakes or diced jalapeño to the chicken marinade to add some extra spice.

To eliminate the alcohol, use slow cooker meal prep chicken or salsa shredded chicken in place of the tequila marinated chicken.

Add bell peppers, onions, or any other veggies you have on hand to the quesadilla filling to make it a bit heartier.

Use shrimp instead of chicken if you like.

Nutrition

  • Serving Size:
  • Calories: 767
  • Sugar: 4 g
  • Sodium: 1627.2 mg
  • Fat: 33.8 g
  • Carbohydrates: 53.6 g
  • Protein: 53.7 g
  • Cholesterol: 124.5 mg

Keywords: chicken, main dish, cheese

Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

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  1. Jessie @ Life As A Strawberry

    I will never get sick of these quesadillas. They're just GOOD.

    ★★★★★

    Reply

  2. Karly

    Am I the only once counting down the SECONDS to Cinco De Mayo!? These look like the perfect way to celebrate-- full of flavor and a real crowd pleaser! Gotta try them soon!

    Reply

    • Jessie

      Thanks, Karly!

      Reply

  3. Leslie

    "I seriously love cooking with booze." My favorite commentary on cooking ever.

    Reply