Grilled Chicken Quesadillas

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Southern Living


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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

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