Cilantro Lime Southwest Style Chicken Quasadillas with Mexican StyleRice and Pinto Beans

This dish is a fun twist on a standard tex-mex meal!

6 boneless skinless chicken thighs
The zest of 1 lime
The juice of 1 1/2 limes
1 tablespoon of minced onion
2 cloves minced garlic
1/4 fresh cilantro
1/2 cup vegetable oil
Salt and pepper to taste

1 package of Mexican style rice

2 tablespoons minced onion
3 slices of turkey bacon diced
2 cloves minced garlic
1/2 teaspoon of salt, black pepper and cumin
1/4 teaspoon cayenne (optional)

8- 10 Whole wheat tortillas
1 bag of shredded cheese
1/2 green bell pepper minced
2 tablespoons yellow onion minced
1 container of black bean and corn salsa(or salsa of your choice)


Place the onion, zest, lime juice, salt, pepper, garlic, cilantro and oil in a container. Place the chicken thighs in the marinade cover and refrigerate for at least 30 minutes. Once the chicken has marinated remove them from the marinade and place them on a preheated counter top grill or your outdoor grill. Cook until done then put them to the side to rest. Place the bacon, onion and garlic in a pan on medium high heat. Add about a teaspoon of olive oil. Let this cook until onions are tender and bacon starts to crisp. Open both cans of pinto beans and drain one can add them to the bacon and onion mixture. Add the spices and turn it down to simmer. Cook the rice according to the package instructions. In the meantime cut the chicken into bite size pieces and start assembling the quasadillas. Put on the cheese, salsa, chicken, peppers and onions. Add another pinch of cheese and fold the tortilla in half. Place these on the counter top grill or back on the outdoor grill just long enough to melt the chese and serve. This is a very kid friendly meal and will make a happy table for moms to enjoy. For more on this recipe or any others please email me at alesia.leach@gmail.com