Directions

1. For the tequila lime chicken: Combine tequila, lime juice, shallots, garlic, cilantro, green chiles, salt, and pepper to a large skillet over high heat. Bring to a boil and allow the mixture to reduce by half. Stir in the heavy cream and simmer for 2 minutes. Remove from heat and whisk in butter. Continue whisking until butter is completely combined. Add chicken to skillet with sauce and return skillet to medium low heat. Toss chicken in sauce to combine. Allow chicken to reheat in the sauce for 5 minutes. Taste chicken and adjust salt and pepper as desired.
2. For the quesadillas: Preheat a skillet over medium-high heat. Meanwhile, on each tortilla half, spread one heaping ½ cup of the chicken mixture. Sprinkle ¼ cup of shredded cheese over chicken. Top with a squeeze of lime juice. Fold the quesadillas and mist each side lightly with oil. Place quesadillas in hot skillet one at a time and cook on each side for 1-2 minutes until crispy and cheese is melted.
3. Remove from heat and allow to cool slightly. Slice into two or three sections. Serve immediately topped with plain Greek yogurt or sour cream and cilantro, if desired.