Wednesday, March 14, 2012

Pepper Jack, Chicken and Peach Quesadillas


these were phenomenal and I made them over the summer, but drafted them and never finished the actual post. See my slacking almost caused me to lose out on such a yummy meal. I know they sound a little odd, and I was skeptical but I stepped outside the box and YUM! These would be awesome as an appetizer for a spring-summer party.

Pepper Jack, Chicken and Peach Quesadillas


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 jalapeƱo peppers

1 cup chopped skinless, boneless rotisserie chicken breast

1 cup thinly sliced peeled firm ripe peaches

4 teaspoons chopped fresh cilantro ( I don’t see it in the picture so I might not have had any)

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.

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