Margarita Chicken Quesadilla with Margarita Guacamole

A Taste of Fiesta: My Margarita Chicken Quesadilla Adventure

As a busy working mom, finding time to cook delicious and satisfying meals can often feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present demand for dinner. So, when I crave something flavorful and fun, but without the hours-long preparation, I turn to quick, yet impressive recipes like my latest obsession: Margarita Chicken Quesadillas with Margarita Guacamole.

The beauty of this dish lies in its simplicity and versatility. It's perfect for a casual weeknight dinner, a fun weekend gathering with friends, or even a satisfying lunch for those days when meal prepping feels a bit too ambitious. The bright, zesty flavors of the margarita-inspired marinade and guacamole perfectly complement the tender chicken and creamy cheese, creating a symphony of tastes that's both refreshing and comforting. The best part? It comes together relatively quickly, making it ideal for even the most time-crunched cooks, like myself.

The Marinade: A Burst of Flavor

The key to this recipe's success lies in the vibrant margarita marinade. The tequila, lime juice, and orange juice create a zingy base, while the honey adds a touch of sweetness to balance the acidity. Garlic, jalapeño, and cumin infuse the chicken with a delightful savory depth. This marinade isn't just about taste; it also tenderizes the chicken, ensuring a juicy and flavorful result. Marinating the chicken for a few hours (or even overnight) dramatically enhances the flavor penetration. However, even a short marinade will do the trick if time is short. I've found that sometimes, a shorter marinade is better than not marinating at all.

The Guacamole: A Creamy, Zesty Counterpoint

What's a quesadilla without guacamole? This recipe elevates the classic guacamole by incorporating a touch of that same margarita magic. The addition of tequila, lime juice, and a hint of orange juice adds a refreshing twist, complementing the creamy avocado perfectly. I prefer my guacamole with a chunky texture, leaving some avocado pieces intact for a more rustic feel. But, you can adjust the consistency to your preference, blending it until smooth if you prefer. This step can be done ahead of time, freeing up some time during the cooking process. The guacamole is also a perfect dip for the quesadillas and complements the overall dish perfectly.

Assembly and Cooking: Simple Yet Satisfying

Assembling the quesadillas is a straightforward process. Layer the tortillas with cheese, guacamole, rice, chicken, and pickled jalapeños (if desired). Then top it with more cheese and another tortilla, creating a delicious, cheesy package ready for the griddle. Cooking the quesadillas on a medium heat ensures the cheese is melted and gooey, and the tortillas are perfectly golden brown and crispy. I find an electric griddle is best for achieving this consistent texture; however, a skillet works equally well. The key is to cook them over medium heat, ensuring they’re browned and crispy without burning.

Serving and Beyond: A Versatile Delight

Serve these Margarita Chicken Quesadillas hot, cut into wedges, and accompanied by the extra Margarita Guacamole for dipping. They’re a crowd-pleaser, perfect for casual gatherings or a satisfying family dinner. Leftovers can be stored in the refrigerator and reheated, making this recipe incredibly practical for busy weeknights. The vibrant flavors of this dish make it versatile enough for various occasions, whether it's a casual Tuesday night dinner or a more festive weekend meal with family and friends.

This recipe is much more than just a quick meal; it’s an experience. It’s a taste of the fiesta, a burst of sunshine on a plate, and a reminder that even the busiest schedules can accommodate moments of deliciousness and joy. So, next time you find yourself searching for a quick, flavorful, and satisfying dinner, give this Margarita Chicken Quesadilla recipe a try. You won't be disappointed.

Step-by-step

• Whisk the tequila, olive oil, lime juice, orange juice and honey in a bowl. Add the garlic, jalapeño, lime zest, cumin, salt and pepper. Whisk to combine.
• Add chicken to a ziplock bag or baking dish and pour marinade ingredients over top. Marinate (in the fridge) for 2-24 hours, flipping chicken a few times. When you're ready to prepare the quesadillas, preheat the grill to medium high heat and grill the chicken for 6 to 8 minutes per side or until cooked through. Allow to cool five minutes and then chop into bit size pieces or shred with a fork. Set aside.
• While the chicken is cooling make the margarita guacamole. Mash the avocados (I left mine pretty chunky, but go as chunky or smooth as you want) in a medium size bowl. Add the tomatoes, green onions, cilantro, jalapeño, lime zest, lime juice, orange juice and tequila. Stir to combine and season with salt and pepper.
• Heat an electric griddle or skillet over medium heat. Add a bit of olive oil.
• Place 4 tortillas down, covering each with a bit of both cheeses, then evenly distribute the margarita guacamole over top (I saved some of the guacamole for dipping). Then evenly distribute the rice, then add the diced chicken. Add the pickled jalapeños and sprinkle with a little more of both cheeses. Place the tortilla on the griddle or skillet, then cover with the other tortilla.
• Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
• Cut into fourths and serve with the remaining Margarita Guacamole.