Tequila Lime Chicken Quesadillas in Cast Iron

These tangy tequila lime chicken quesadillas make a fun appetizer or a complete meal served with rice & beans and a green salad. Learn how to make this cast iron skillet recipe that’s sure to become a fast favourite!

TEQUILA LIME CHICKEN QUESADILLAS: A FAMILY FAVOURITE

When I was a teenager, lime chicken quesadillas were a hot dinner item in my family. Mexican nights were always greeted with an air of excitement, but we usually stopped at tacos: flour tortillas (never hard shells), ground beef, taco mix, cheese, and the trappings. Everything changed when a family friend took things to the next level. There would be a big pot of rice seasoned with salsa; refried beans; pickled jalapeños and lime chicken quesadillas oozing with jalapeño Monterey Jack cheese. My brothers and I loved these quesadillas which is why they became the most requested meal.

A QUESADILLA RECIPE VIDEO

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THE LIME MARINADE IS KEY

The last time I shared a quesadilla night with my family was nearly a decade ago. I tried making the quesadillas for myself once or twice, but it wasn’t the same without the community. Alas, my family is spread farther apart than I would like, so when we do get together, it’s usually for holidays and special occasions where lime chicken quesadillas don’t take the stage. With that being said, most quesadillas I have had since then pale in comparison to the flavourful lime goodness blanketed under melted cheese and crisp tortilla. While they were delicious in my memory, I did make a few tweaks.

ADDING TEQUILA

For one thing, I added tequila to the marinade. And a bottle of Corona. I added a lot of things to the marinade, in fact. From memory, the chicken used to be marinated in straight lime juice and then cooked with a packet of fajita mix. If you saw my spice collection (it can’t be contained!), you would quickly see that I don’t need spice mixes. I make my own. It’s not only cheaper, but it’s fun and I have full control over the ingredients. If I can help it, I’d rather not invite preservatives, MSG, or anti-caking agents to the dinner table.

HAVE YOU EVER MADE FLOUR TORTILLAS?

Apart from the seasonings, I also make my own tortillas these days. If you have the time to spare, it’s well worth the effort. Here’s my recipe for floury kefir tortillas. They taste loads better than the vast majority of store bought tortillas, and if you’re not counting time, they’re cheaper, too.

We can also play the environmental card here, because in making your own tortillas, that’s one less plastic bag you’re bringing home from the store. My favourite part about making tortillas is the sense of satisfaction you get from the process. It’s another way to connect with the food, to put love and soul into what you’re preparing.

TURNING UP THE HEAT

I like spice. I like a lot of spice. The homemade fajita mix reflects this because I include chipotle chilli powder, cayenne pepper, and smoked paprika. There’s also Tabasco sauce in the marinade. If you have a low tolerance for capsaicin, fret not. You can hold off on the Tabasco and use regular chilli powder and paprika. Cayenne pepper doesn’t need to be in the mix. However, if you like it hot, you’re in for a treat. It’s not going to set your mouth on fire, but it has a real nice kick.

USING A CAST IRON SKILLET

In the past, quesadilla night was streamlined with a flat top griddle. It was a wonderful way to pump out three or more quesadillas at once. Alas, I don’t have a griddle. I have toxic teflon pans that I’m in the process of retiring, and a cast iron skillet that I adore, but am still getting to know. It’s only a matter of time before my trusty 12″ skillet becomes a well-seasoned friend.

In any case, I can make my quesadillas from start to finish in a cast iron skillet with only a small cleaning swipe after the chicken is cooked. By the way, normally acidic foods are a no no when it comes to cast iron cooking, but it’s a small dose of lime, and it cooks up quickly.

WHAT TO SERVE WITH TEQUILA LIME CHICKEN QUESADILLAS

When I make tequila lime chicken quesadillas, it’s seldom as an appetizer. They’re the main attraction of a meal, but that means I need to bring in some sides to round everything out and make it complete. Here are some classic on-theme sides:

• A pot of rice and black beans, or Mexican rice.
• Tortilla chips, guacamole, and pico de gallo (bonus points if you make your own!).
• Refried beans and a green salad with a zesty dressing.
• A black bean salad with mango, cilantro and lime.
• Grilled street corn.
• Tortilla soup.

CONDIMENTS FOR TEQUILA LIME QUESADILLAS

These quesadillas are so good you don’t need condiments! I like condiments though; they’re part of the quesadilla experience. Here are some favourites:

• A really good salsa. It’s pretty easy to whip one up at home. All you need is a few tomatoes, garlic, onion, cilantro, lime juice, and salt & pepper. Try making a corn salsa, tomatillo, or a mango salsa if you’re feeling frisky!
• Sour cream.
• Guacamole. Another condiment that’s simple to make and beats anything you can buy at the store. Maybe I’m wrong. Maybe you’re lucky and live right around the corner from a Mexican market that makes it fresh everyday. Not everyone is that lucky. It’s hard to mess it up though. Mash up avocados, toss in some diced tomato tomato, lime juice, a pinch of cayenne, salt & pepper, and whatever else is messing after you taste test it. Garlic powder, maybe?
• Pickled jalapeños.

WHAT ABOUT YOU?

What do Mexican-themed dinners look like around your kitchen table? Are you more of a taco fiend, or is your family obsessed with enchiladas? What do you usually include on the side? Have you ever made your own tortillas? Salsa? Guacamole? Let me know in the comments below!

SHOP THIS POST

• A trusty 12″ cast iron skillet.
• Chipotle chilli powder
• Your new favourite smoked paprika.

OTHER POSTS YOU MIGHT LIKE

• Cast Iron Kefir Tortillas
• Cast Iron Skillet Burgers

TEQUILA LIME CHICKEN QUESADILLAS RECIPE INGREDIENTS

Yield: 6 quesadillas

2 chicken breasts

1 tbsp avocado oil

6 large tortillas

1-2 cups Monterrey Jack cheese, shredded

The Marinade

Juice of 3 limes (~1/2 cup)
Zest of 1 lime
1 garlic clove, minced
Lime shells
1 oz silver tequila
1 bottle of Corona
3 dashes Tabasco
2 tbsp avocado oil

The Fajita Seasoning Mix

1 tbsp cornstarch
1 tsp sugar
2 tsp chipotle chilli powder
1 tsp dried oregano
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper

THE INSTRUCTIONS

1. Slice the chicken into bite-sized strips
2. Combine the marinade ingredients and lime shells into a large ziplock bag and shake everything up.
3. Add the chicken to the ziplock bag and refrigerate.
4. Heat a 12″ cast iron skillet with the avocado oil over medium heat.
5. Drain the chicken and add to the skillet once it’s hot.
6. Sprinkle the fajita seasoning over the chicken and mix together.
7. Once the chicken is cooked and coated in a thick sauce, transfer it to a bowl.
8. Wipe down the skillet and return to the element.
9. Add a quesadilla to the skillet and portion out the chicken and shredded cheese. Fold the tortilla in half.
10. Cook for 2 minutes and flip. Cook for 1-2 minutes, remove from skillet. Repeat.

PRINTABLE TEQUILA LIME CHICKEN QUESADILLA RECIPE CARD

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Love and gratitude,