Tequila Chicken Quesadilla

 

1/4 cup tequila
1/4 cup lime juice, about to 2 limes
3 tbsp. each orange juice, canola oil
1/4 cup cilantro
3 tbsp. sugar
1 jalapeño
1 clove garlic
1 tbsp. each salt, ground pepper
2 lb. chicken breast
2 mangoes, diced
2 cups cheese (cheddar, Mexican or a combination of two)

      Heat oven to 375ºF (185ºC).  Place all ingredients but chicken breast, cheese and mango in a food processor bowl or blender and pulse until well blended.  Transfer marinade to a resealable plastic bag, add in chicken.  Set aside an hour.  Line bake sheet with foil.  Remove chicken from bag, allow excess marinade to drip off.  Reserve marinade.  Place chicken on bakesheet.  Bake until cooked through, about 25 minutes.  Meanwhile transfer remaining marinade to a small saucepan and boil until thickened and reduced, about 10 minutes.  Transfer cooked chicken to platter.  Brush with reduced marinade.  Layer chicken and mango onto 1 tortilla; sprinkle on cheese, place second tortilla on top and place.  Transfer assembled quesadilla to a dry pan; cook until tortilla begins to brown.  Flip quesadilla, repeat on other side until brown.  Turn heat to low, place a lid on top, cook 1 - 2 minutes, or until cheese melts.  Remove quesadilla from pan, set aside to cool 1 minute prior to cutting.