Margarita Chicken Quesadillas

These were amazing! Tasted just as good, if not better, than most restaurants quesadillas. Perfect pairing with my homemade salsa.

Indgredients
4 Boneless chicken breasts
3/4 c. thawed frozen limeade concentrate
1 large onion, diced
1 medium orange bell pepper, diced
1 medium yellow bell pepper, diced
2 Tbsp. canola oil
1/4 tsp. salt
1/4 tsp pepper
Flour tortillas
2 cups colby jack cheese
2 Tbsp. butter, melted
1 Tbsp lime juice
1 Tbsp fresh cilantro, chopped

Directions
1. Place chicken in large resealable plastic bag; add limeade concentrate. Seal bag, turn to coat. Refrigerate 6 hours or over night.
2. In skillet, saute onion and bell peppers in oil until tender. Season with salt & pepper. Set aside
3. Typically you would grill the chicken but since it's cold I just stuck it in the pan that I sauteed the onions & pepers in. I cut up the chicken into bite size pieces first. Then added additional seasonings (cumin, salt & pepper, garlic, adobe) Cook about 8 minutes or until done.
4. On one half of of each tortilla, layer cheese, chicken, pepper & onion mixture and more cheese; fold. Place quesadillas on baking sheet. Combine butter and lime juice; brush over tortillas. Bake @ 350 for 8-10 minutes or until cheese is melted.
5. Cut each quesadilla into 4 wedges. Sprinkle with cilantro.