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Chicken & Peach Quesadilla

August 31, 2010

As promised, a bonus recipe for the day to make up for lack of posting last week!

I kept offering to make this dish for my family while I was home on vacation, but never seemed to have the opportunity.  As a result I was craving it the second I got back!  It is a great fresh spin on an ordinary quesadilla, not to mention super easy.  Plus, it makes me never want to serve sour cream the same again. 

Pepper Jack, Chicken, and Peach Quesadillas
Prep Time: 15 minutes
Total Time: 30 minutes

Yields: 4 Servings

1 teaspoon honey
1/2 teaspoon fresh lime juice
1/2 cup reduced-fat sour cream
4 (8-inch) flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1 cup chopped skinless boneless rotisserie chicken breast
1 cup thinly sliced peeled firm ripe peaches
4 teaspoons chopped fresh cilantro
Cooking spray

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 1/4 cup chicken, 1/4 cup peaches, and 1 teaspoon cilantro. 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 from experience: The flavored sour cream in this recipe is so delicious!  Who knew a little honey and lime juice would make such a difference?  This recipe is fairly straightforward, so just a couple of things to note.  I’ve made it with Colby and Cheddar cheese with the same success.  I think it could also be yummy with blue cheese.  I’ve also broiled, rather than cooking it on the stove, so I could cook more at once.  Flipping the quesadillas can be tricky when the time comes, so do not be disheartened!

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