Margarita Chicken Quesadilla

1. Heat 2 tablespoons of tequila and 2 tablespoons of lime juice in a skillet over medium-high heat. Add chicken breasts, salt and pepper.

2. Cook chicken breasts about 8 minutes on each side. Periodically add remaining tequila and lime juice to deglaze the pan and keep the chicken moist. Chicken is done when juices run clear and there is no longer any pink in the middle. Set chicken aside to cool.

3. When chicken has cooled, use two forks to shred the chicken into small pieces.

4. Place a tortilla on a large skillet and set your burner to medium heat.

5. Spread 1/2 cup of shredded mozzarella on the tortilla. Top with 1 tablespoon of chopped cilantro, a handful of shredded chicken, a few tablespoons of diced tomatoes and a few slices of avocado. Sprinkle 1/2 cup shredded cheddar cheese over the quesadilla and top with another tortilla.

6. Cook the quesadilla over medium-high heat for 5-7 minutes on each side or until cheese is melted and tortillas are nice and crispy.

7. Repeat with remaining ingredients to make four full quesadillas. Top with sour cream, salsa, and/or fresh cilantro.