Friday, August 12, 2011

Pepper Jack, Chicken and Peach Quesadillas

I've had this recipe saved for over a year now.  After organizing my recipe binder, I pulled it out knowing it would be a perfect summer dish. And that (plus grocery shopping) is all I did for this dinner.  I have to give all the credit to my husband for making it.   I was working away and he was asked offered to make dinner.  He did a fabulous job.  I love the kick the pepper jack gave this dish along with an added sweetness of the peaches.  A wonderful combination.  The recipe is from Cooking Light. Enjoy!


  • 1 teaspoon honey
  • 1/2 teaspoon fresh lime juice
  • 1/2 cup reduced-fat sour cream
  • (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


  • 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.

1 comment :

  1. This looks DELISH! I must try this!


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