Grilled Chicken Quesadillas

• 12 cup lime juice
• 2 tablespoons olive oil
• 1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 12 lbs boneless skinless chicken breasts
• 12 (6 inch) flour tortillas
• 1 cup shredded cheese, Mexican four cheese blend
• salsa
• picante sauce
• sour cream
• chopped cilantro
• 1 12 cups fresh cilantro leaves
• 2 garlic cloves, chopped
• 12 cup olive oil, divided
• 2 tablespoons pecans, chopped
• 2 tablespoons pine nuts
• 14 cup shredded parmesan cheese

1. Quesadillas:.
2. Combine first 5 ingredients in a shallow dish or zip top freezer bag; add chicken.
3. Cover or seal, and chill 2 hours.
4. Remove chicken frommarinade, discard marinade.
5. Grill chicken , covered with grill lid, over medium-high heat, 4 minutes on each side or until done.
6. Cut chicken into thin strips.
7. Top 1 side of 6 tortillas evenly with Cilantro-Pecan Pesto, cheese, and chicken.
8. Top with remaining tortillas.
9. Cook quesadillas in a lightly grease skillet or griddle over medium-high heat 2-3 minutes on each side or until browned.
10. Cut each quesadilla into quarters.Serve with desired toppings.
11. Cilantro-Pecan Pesto:.
12. Process cilantro, garlic, and 2 tablespoons olive oil in a food processor untila rough paste forms.
13. Add pecans, pine nuts, and cheese, and process until blended, stopping to scrape down sides.With processor running, pour remaining oil through chute in a slow steady stream, process until smooth.
14. Cover and chill upto 5 days or freeze up to 1 month.
15. 3/4 cup.

lime juice, olive oil, fresh marjoram, salt, pepper, chicken breasts, flour tortillas, shredded cheese, salsa, picante sauce, sour cream, cilantro, cilantro, garlic, olive oil, pecans, nuts, parmesan cheese

Taken from www.food.com/recipe/grilled-chicken-quesadillas-176812 (may not work)