Pepper Jack, Chicken, and Peach Quesadillas

Photo by Cary L.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

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

Directions

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.

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