Give average chicken quesadillas new life with sweet peaches and spicy cheese. For the kids, try fontina or Monterey Jack instead.
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
How to Make It
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.
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.
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.
Loved this! Teenage boy finished first serving then headed back to kitchen to prepare his second rather than wait for the cook to finish eating! Perfect recipe for delicious summer peaches. Used chicken breast that had been marinated in Kraft Zesty Italian dressing and barbecued the night before. Left-over chicken worked perfectly.
I love this recipe! It was so easy to make and very tasty. At first, I was a little reluctant to make this dish on account of the pepper jack cheese and peaches. I wondered if the two would taste good together. Once I took that first bite, I became a fan for life. I was pleasantly surprised at how fast it took to make the meal. I would say you could use this as a main course or as an appetizer.
Made a couple minor changes, using what was on hand. Subbed corn tortilla for flour and chipotle jack cheese for jalapeno; also omitted cooking spray. Plated wedges with the sour cream sauce and also offered Trader Joe's chipotle salsa. Served with cups of CL's spicy corn & crab chowder, from same issue. Good Sunday (pre-football) lunch.
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