1/3 cup lime juice
2 tablespoons olive oil
2 teaspoons dried or 1 tablespoon minced fresh marjoram
1 teaspoon salt
1 teaspoon pepper
1 1/2 pounds skinned and boned chicken breasts
12 (6-inch) flour tortillas
Cilantro-Pecan Pesto
1 cup (4-ounces) shredded Mexican four-cheese blend
Toppings: Salsa Picante, sour cream, chopped cilantro
Combine first 5 ingredients in a shallow dish or zip-top freezer bag; add chicken. Cover or seal and chill 2 hours. Remove chicken from marinade, discarding marinade.
Grill chicken, covered with grill lid, over medium-high heat (350 to 400) 4 minutes on each side or until done. Cut chicken into thin strips.
Top 1 side of 6 tortillas evenly with Cilantro-Pecan Pesto, cheese, and chicken. Top with remaining tortillas.
Cook quesadillas in a lightly greased skillet or griddle over medium-high heat (350) 2 to 3 minutes on each side or until browned. Cut each quesadilla into quarters. Serve with desired toppings.
Cilantro-Pecan Pesto
1 1/2 cups fresh cilantro leaves
2 garlic cloves, chopped
1/3 cup olive oil, divided
2 tablespoons pecans, chopped
2 tablespoons pine nuts
1/4 cup shredded Parmesan cheese
Process cilantro, garlic, and 2 tablespoons olive oil in a food processor until a rough paste forms. Add pecans, pine nuts, and cheese, and process until blended, stopping to scraped down sides. With processor running, pour remaining oil through food chute in a slow, steady stream; process until smooth. Cover and chill up 5 days or freeze up to 1 month, if desired.
