May 14, 2010 •

Mexican Lime Chicken

Yes, I’m still riding the mexican wave. I just can’t get enough of those flavors! I saw this a while back on Daily Deliciousness and thought it sounded, well, delicious! I did add a couple things to it and I halved the recipe. Go to the link above for the original and my adaptation is below. This chicken was fabulous! Shawna used hers to make soft tacos, but I opted for a crispy quesadilla. This chicken would go great on nachos or over mexican rice too. Lots of versatility with this dish. Super flavorful and moist!

Mexican Lime Chicken
Source: Adapted from Daily Deliciousness originally from RecipeZaar.com
Serves: 2

Ingredients:
1/2-3/4 lbs boneless skinless chicken breasts, cubed
1/8 cup red wine vinegar
Juice of 1/2 lime
1/2 teaspoon white sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 green onions, chopped
1 clove garlic, minced
1/4 tsp. chili powder
1/8 tsp. cumin
pinch cayenne pepper

For Quesadillas:
Refried Beans
2 % Four Cheese Blend
2 Whole Wheat Tortillas

For Topping:
2 roma tomatoes, hulled & diced
Light Sour Cream
Taco Sauce (we love taco bell restaurant sauce;))
Cilantro
Avacado & any other desired toppings

Directions:
In a medium sized bowl and add red wine vinegar, lime juice, sugar, salt, pepper, green onions, garlic, red pepper, chili powder & cumin. Stir to combine.
Trim all fat from chicken and cut into small cubes. Add chicken to lime mixture and gently toss until all chicken is coated liberally.
Spray medium sized skillet with cooking spray. Saute chicken over medium heat for about 6 to 8 minutes until chicken is cooked through.

For Quesadillas:
Remove chicken from heat. Spray a large skillet with cooking spray. Place one tortilla on a plate and cover half of it with half of the chicken. Top with refried beans (may want to heat the beans up just a bit in the microwave prior to assembly) and cheese. Fold the other half of tortilla over top. Repeat with remaining tortilla. Place both in skillet over medium heat. Cook about 1-2 minutes and then flip each tortilla (you will have to rotate their positions, I take one out and put it on a plate, then flip the other and then place the first one back in). Cook about 1-2 minutes more. You want the tortillas to be golden brown and crispy and the cheese to be all melty & delicious! Top with desired toppings & devour!!

Print Friendly, PDF & Email

Comments

  1. Lindsey @ pickyeatings says
    May 14, 2010 at 2:29 PM

    I'm on a Mexican kick lately as well. There's just something about warm weather and those flavors, especially when you throw a margarita or Corona into the mix!

  2. Cara says
    May 14, 2010 at 3:37 PM

    This sounds awesome! Can't wait to try it!

  3. the twins says
    May 14, 2010 at 11:04 PM

    i love quesadillas and yours look really good!

  4. Kerstin says
    May 16, 2010 at 1:09 AM

    Quesadillas are the best and the chicken in this one sounds so flavorful with the lime and all those spices – yum!

  5. pam says
    February 16, 2012 at 9:09 AM

    I am making this and serving over Cilantro Lime rice…. can’t wait~