1.5 boneless, skinless chicken breast \t2/3 cup frozen limeade concentrate \t1 large sweet onion, julienned \t1 medium sweet orange pepper, julienned \t1 medium sweet yellow pepper, julienned \t2 tbsp vegetable oil \tSalt & pepper to taste \t4 (10 inch) ﬂour tortillas (or gluten free) \t1 cup shredded Mexican cheese blend \t1 tbsp butter, melted \t1 tbsp lime juice \t1 tbsp fresh cilantro, chopped \tLime wedges (optional) Directions \tPlace chicken in a large resealable plastic bag and add limeade concentrate. Seal bag and turn to coat. Marinate chicken in refrigerator for at least 6 hours. \tIn a skillet, sauté onion and peppers in oil until tender; season with salt and pepper if desired. Set aside. \tPrepare grill rack for cooking and heat to medium high heat. \tRemove chicken from marinade and discard. Grill chicken, covered for about 5-8 minutes per side or until an instant read thermometer inserted into thickest part of chicken registers 165°F. \tCut chicken into 1/4-inch strips, set aside. \tOn one half of each tortilla, layer cheese, chicken, peppers, onions and top with more cheese; fold over. \tPreheat oven to 350°F. \tPlace quesadillas on a baking sheet. Combine melted butter and lime juice and brush on tops of tortillas. Bake 8-10 minutes or until cheese is melted and tops are slightly browned. \tCut into wedges, sprinkle with cilantro & serve with lime wedges if desired.