Pepper Jack, Chicken, and Peach Quesadillas

Photo: John Autry; Styling: Mindi Shapiro

Give average chicken quesadillas new life with sweet peaches and spicy cheese. For the kids, try fontina or Monterey Jack instead.

Yield: 4 servings (serving size: 1 quesadilla and 2 tablespoons sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 364
  • Fat: 15.8g
  • Saturated fat: 7.4g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 21.3g
  • Carbohydrate: 33.5g
  • Fiber: 2.2g
  • Cholesterol: 68mg
  • Iron: 2.1mg
  • Sodium: 485mg
  • Calcium: 235mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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