These are a bit of work but can be done in stages, cook the chicken, make the Lime Cilantro Cream the day before and assemble for the party.

Ingredients – Quesadilla:

• 2 boneless, skinless chicken breast halves
• 1 c bottled margarita mix (Jose Cuervo is good)
• 2 Tab fresh lemon juice
• 2 Tab fresh lime juice
• 1 Tab garlic powder
• Vegetable oil
• 10 flour tortillas (7-8 inches, thin is better)
• 1 c shredded jack cheese
• 1 c shredded cheddar cheese
• Lime Cilantro Cream

Directions:

1. Place chicken breasts between layers of wax paper and pound to less than 1/2-in thick.
2. Place in a gallon freezer bag with margarita mix, lemon juice, lime juice and garlic powder.
3. Refrigerate for at least 2 hours.
4. Preheat oven to 350°.
5. Remove chicken from marinade and discard marinade.
6. Heat a tablespoon of vegetable oil in a large skillet and saute chicken until browned, about 3 minutes per side.
7. Place in a heatproof dish and cook in oven until cooked through and internal temperature reaches 175°, about 10-15 minutes.
8. Remove from oven and let sit for 5 minutes.
9. Shred chicken.
10. On half of a tortilla place about a tablespoon of each cheese and about 1/10^th of the chicken.
11. Fold in half and brush with vegetable oil.
12. Place in a heated skillet and cook until lightly browned on each side.
13. Place on a large baking sheet and repeat with remaining tortillas.
14. Prior to serving, reheat on a baking sheet in a 350° oven for 10 minutes.

Lime Cilantro Cream

Ingredients – Lime Cilantro Cream:

• 1/2 c sour cream
• 1/4 c chopped cilantro
• Juice of 1/2 lime
• Pinch of salt

Lime Cilantro Directions:

Mix sour cream, cilantro, lime juice and salt.

To serve:  Cut each quesadilla in 4 wedges and drizzle with Lime Cilantro Cream.

Serves: 40 pieces

Source: allrecipes,com