Rating: 4 stars
36 Ratings
  • 5 star values: 20
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 3

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

Kathryn Conrad
Recipe by Cooking Light August 2010

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Read the full recipe after the video.

Recipe Summary

total:
30 mins
Yield:
4 servings (serving size: 1 quesadilla and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

364 calories; fat 15.8g; saturated fat 7.4g; mono fat 5.8g; poly fat 1.4g; protein 21.3g; carbohydrates 33.5g; fiber 2.2g; cholesterol 68mg; iron 2.1mg; sodium 485mg; calcium 235mg.
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