A match made in heaven…honey and lime…are combined in a tasty chicken, white bean and cheese Quesadilla that the whole family will love!
Do you ever have those nights when you just want dinner to make itself? I love to cook, but sometimes, after a long day, I wonder why we have to eat to live. 🙂 You better believe I enjoy the eating part, but occasionally I wish I could skip the prep and get straight to the enjoyment. After a hectic day, it’d be nice if I could wave a magic wand and…poof!…a tasty dinner would arrive at the table. Do you ever feel like that?
These Honey Lime Quesadillas are one of those meals that practically make themselves. Hallelujah! Other than marinating the chicken, which can be done the night before, this meal comes together in a hurry, yet tastes as if it was a fuss to make. That’s my kind of dinner!
The flavors remind me of summer, yet these Quesadillas can certainly be enjoyed any time of the year.
{HONEY LIME QUESADILLAS}
Yield: Approximately 4 Quesadillas
Marinade:
1 lb. boneless, skinless chicken, thawed and cut into bite-size chunks
3 Tbsp. Honey
2 Tbsp. freshly-squeezed lime juice
1/4 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. cumin
For the Quesadillas mixture:
1/4 c. sour cream
1/4 c. green salsa
1/2 can (7 oz.) white beans (I used Navy), rinsed and drained
1 1/2 c. Monterey Jack cheese, shredded
2 Tbsp. green onion, diced
Flour tortillas
Sour cream and salsa for dipping
To make the marinade, combine honey, lime juice, garlic powder, chili powder and cumin in a gallon-size re-sealable bag. Add in chicken chunks and toss to coat. Let sit in the refrigerator for at least 4 hours, and up to overnight.
When ready to cook, pour the chicken, and the marinade, into a pan and cook over medium heat until chicken is cooked through. Then drain excess liquids.
In a bowl, stir together sour cream, green salsa, white beans, cheese, and green onion. Add cooked chicken to mixture and stir to combine. Grab a tortilla and spread mixture onto half of it. Fold over, then place in a pan over medium-low heat and cook for about 2 minutes per side, or until inside is warmed through and outside is slightly browned and crispy.
Dip in sour cream and salsa and fill that stomach with goodness!
I hope your family loves these as much as we do!
XOXO