Combine lime juice, olive oil, marjoram, salt, and pepper in a shallow dish or zip-top bag.

Add chicken to the marinade.

Cover or seal and chill for 2 hours.

Remove chicken from marinade and discard the marinade.

Grill chicken, covered with the grill lid, over medium-high heat for 4 minutes on each side or until done.

Cut the grilled chicken into thin strips.

Prepare the Cilantro-Pecan Pesto.

Top one side of each tortilla evenly with Cilantro-Pecan Pesto, shredded cheese, and grilled chicken strips.

Top with the remaining tortillas.

Cook quesadillas in a lightly greased skillet or griddle over medium-high heat for 2-3 minutes on each side or until browned.

Cut each quesadilla into quarters.

Serve with desired toppings such as salsa, picante sauce, sour cream, and chopped cilantro.

To make the Cilantro-Pecan Pesto, process cilantro, garlic, and 2 tablespoons of olive oil in a food processor until a rough paste forms.

Add pecans, pine nuts, and parmesan cheese and process until blended, stopping to scrape down the sides as needed.

With the processor running, pour the remaining olive oil through the chute in a slow steady stream, and process until smooth.

Cover and chill the pesto for up to 5 days or freeze for up to 1 month.