Margarita Chicken Quesadillas with Homemade Salsa

This dinner takes us south of the border for a healthier version of the quesadillas.

Chicken:

- Chicken (enough for however many you're feeding, cut into bite sized pieces)
- Tequila
- 1 Lime
- Cilantro, Salt & Pepper

Dice the chicken into bite sized pieces and place in a sealed container. Add tequila and the juice of one lime to coat the chicken thoroughly. Sprinkle with cilantro, salt & pepper to taste and leave to marinate (I left mine for 2 days since I prepped on Sunday and cooked on Tuesday--you want to leave it in long enough for the juices to marinate and tenderize the chicken, but not too long)

Salsa:

Salsa mainly just refers to any type of sauce, mainly tomato based. I just used whatever I had on hand at home to create my homemade salsa. This consisted of:
- Beans (pinto in this case)
- Diced peaches (from a can)
- Green chilies
- Diced canned tomatoes
- Corn
- Cilantro (dried)

Combine all ingredients in a bowl, mix well, cover and refrigerate until ready to use.

For the base of the quesadillas, I used sundried tomatoe flatouts. Only 100 calories and full of flavor! I sprinkled these with shredded sharp cheddar cheese, then layered it with the chicken and salsa mixtures followed by a final sprinkling of cheese. These were placed on a hot grill and allowed to cook for 2-4min per side until lightly browned and grill marks appeared. They were served with a spoonful of salsa on top and a side of brown rice.