Here is the perfect sweet and savory recipe for a summer party!

Margarita Chicken Quesadillas

Ingredients

4 — 5 oz. boneless skinless chicken breast halves
3/4 cup thawed frozen limeade concentrate
1 large onion, sliced
1 medium sweet orange pepper, julienned
1 medium sweet yellow pepper, julienned
1 tablespoon canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 — 10-inch flour tortillas
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
2 tablespoons butter, melted
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
Lime wedges

Directions

~Place chicken in a large bowl. Add limeade concentrate and toss to coat. Cover bowl; refrigerate for six hours.

~In a large nonstick skillet, saute the onion and sweet peppers in oil until tender; season with salt and pepper. Remove and set aside; wipe out skillet. Drain chicken and discard marinade.

~Grill chicken, covered, on a greased rack over medium heat or broil 4 inches from the heat for five to eight minutes on each side (or until a thermometer reads 170°). Cut chicken into 1/4-in. strips; set aside.

~On one half of each tortilla, layer Monterey Jack cheese, chicken, pepper mixture, and cheddar cheese; fold over. Combine butter and lime juice; brush over tortillas.

~In same skillet used to cook vegetables, cook quesadillas over medium heat until cheese is melted, two to three minutes per side. Keep warm in oven while cooking remaining quesadillas.

~Cut each quesadilla into four wedges. Sprinkle with cilantro; serve with lime wedges