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How to Make Margarita Chicken Quesadillas

By Edited Jan 18, 2015 2 1
How to Make Margarita Chicken Quesadillas
Credit: Jon Sullivan via WikiCommons

This recipe for chicken quesadilla takes about two hours or more to prepare depending on how long you want to marinate the chicken, but only about 15 minutes to actually put everything together.

The following ingredients will serve about 4, however you if you are preparing for a party, the amounts can be scaled up for more people.

I should mention that this particular recipe for the chicken and guacamole sauce involves adding a small amount of tequila which makes it great for parties by the way. That is why it is called  Margarita Chicken Quesadilla in case you were wondering.  However, no margarita mix is involved. Feel free to skip the tequila and add your own personal flavor if you like.

Preparing the Chicken

 You will need the following before you get started:

  • 1 pound boneless skinless chicken breast
  • 1/4 cup of tequila
  • 1/4 cup of extra virgin olive oil
  • 1/4 cup of freshly squeezed lime juice
  • 2 tbs. of fresh orange juice
  • 2 tbs. of honey
  • 3 minced cloves garlic
  • 1 minced jalapeño
  • 1 tsp of cumin

Begin by adding the tequila, olive oil, lime juice, orange juice and honey in a medium bowl and whisk until thoroughly mixed. Next add the garlic, jalapeño, cumin and salt and pepper if you desire, and continue the stir the mixture until it is well-blended. Set the bowl aside.

To prepare the chicken for baking, place the chicken breasts into a zip lock bag, then add the mixture you just made and mix it in the bag so that it covers all of the chicken. At this point, you can decide how long you want to let this marinate in the refrigerator. Some people let it sit for 2 hours, while others leave it in the fridge overnight.

Once the chicken has marinated to your liking, prepare to cook the chicken on medium high heat on the stove. Optionally, you might want to grill the chicken outdoors for a better taste.

The chicken should only cook about 10 minute per side. Remove from the heat when you are satisfied it is cooked throughout and allow it to cool. At that point you can cut to your preferred size. I have found that smaller bits of chicken are easier to stuff in the quesadilla and they do not fall out as easily when you are eating them.

After you cut the chicken, allow it to cool. While it is cooling, you can make the guacamole. This too is called Margarita Guacamole because it contains a small amount of tequila. Again, you can skip that and flavor it with something like lime or lemon juice if you desire.

Margarita Guacamole

  • 3 medium sized avocados
  • 1/2 cup of diced tomatoes
  • 1/4 cup of chopped green onions
  • 1/4 fresh cilantro bunch chopped and diced
  • 1 Jalapeño
  • 1 lime juiced  
  • 1 tablespoon fresh orange juice
  • 1 tbs. of tequila

Prepare the avocados by cutting them in half and removing the seed. Using a spoon, dip out all of the remaining insides into a bowl and proceed to mash with the flat side of a fork. Mash them until they are creamy.

Next, add the tomatoes, green onions, cilantro, jalapeño, lime juice, orange juice and tequila into the bowl.

One note about the jalapeño: If you do not like your food really spicy hot, remove the seeds from the jalapeño before mixing it with the other ingredients

Continue to mix everything together.

Now you are ready to put everything together and make the Margarita Chicken Quesadilla

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Margarita Chicken Quesadilla

Now that you have all of the ingredients cooked and ready, you just need to put everything together and let it heat on the stove for a few minutes before serving.

I should mention that I make my quesadillas with a little bit of brown rice, shredded cheese and some diced tomatoes. All of this is added while the tortilla is on the stove as you will see.

Pour some of the olive oil on a large skillet or an electric griddle, then place 4 of the tortillas on medium heat. Throw on some shredded cheddar cheese as the tortilla begins to heat up.

Now pour the margarita guacamole mixture over onto each tortilla. Next, add rice, tomatoes, jalapeños  or any other veggie of your choice. Then add the diced chicken you prepared earlier to each tortilla.

Once you have all of you toppings in place, cover it with another tortilla and cook until the bottom of the tortilla is golden brown. You can check the bottom simply by lifting up a corner with a spatula. When it is brown, flip it over and cook for another 3 minutes so that both sides are golden bown.

Flip them out onto a plate, and then cut them into quarter slices using a pizza roller if you have one. If not, a knife will do.

Grab a Dos Equis or Honey Brown and enjoy!

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I have prepared that recipe several ways, including marinating the chicken overnight as well as combining several types of cheese such as cheddar and mozzarella.

I like to add the rice to the quesadilla before I close it up because I have found that it provides texture so that the cheese, chicken and other ingredients stick together. Another option would be to use some kind of shredded lettuce. Trust me, either of those two things will keep the ingredient from falling out in your plate when you pick up one of the quarters.

If you are like me, you probably don't keep a lot of tequila around the house, so I sometimes substitute a little bit of beer for tequila to give it that twangy twist. Experiment and decide for yourself.



May 16, 2014 8:34am
This sounds fantastic! I imagine it would be very easy to adapt the recipe for a freezer meal or other make-ahead kind of meal. As you say, assembling and cooking takes very little time at all.
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