Peach, Chicken & Pepper Jack Quesadillas

Growing up, I was the girl who always ordered quesadillas.  At all of the great local Mexican restaurants my family loved, at Applebee’s (don’t judge – I used to love theirs!), and occasionally even by request at home — quesadillas were always my happy default.

Thankfully, I’d say my food preferences have by now broadened a bit.  (Although any KC-ers know I often order the parmesan-crusted shrimp quesadillas at Cactus!)  But I still love making them at home!  So easy.  So quick.  And SO versatile — love tossing in whatever random combinations of ingredients I have on hand!

I’ve especially loved experimenting with sweet/savory quesadillas over the past few years.  So when I saw this recipe in a magazine with this peach and pepper jack combo, I had to try it.  Brought home a heavenly-smelling rotiserrie chicken to complete the combo, tossed in a little extra jalapeno for kick, and oh my – que delicioso!  Sweet, spicy, salty, herby, chicken-y, whole-grain-y…you name it.  Fabulous combination of ingredients!

So yes, I suppose it’s true — the quesadilla-love continues.  :)

 

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Peach, Chicken & Pepper Jack Quesadillas

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 quesadillas 1x
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Description

You will love this Peach, Chicken & Pepper Jack Quesadillas recipe. Sweet, spicy, salty, herby, chicken-y, whole-grain-y…you name it.

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Ingredients

  • 1 Tbsp. honey or agave nectar
  • 2 tsp. fresh lime juice
  • 1 cup reduced-fat sour cream
  • 4 (8-inch) flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 2 cups thinly-sliced ripe peaches
  • 1/2 cup loosely-packed chopped fresh cilantro
  • 2 Tbsp. finely-chopped jalapeno (optional)

Instructions

  1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.
  2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/2 cup chicken, 1/2 cup peaches, 1 tablespoon cilantro, and 1/2 tablespoon chopped jalapenos. Gently fold tortillas in half.
  3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.

Notes

Recipe adapted from Cooking Light

 

This delicious recipe brought to you by Gimme Some Oven
https://www.gimmesomeoven.com/peach-chicken-pepper-jack-quesadillas/