Jack, Chicken and Peach Quesadillas

Posted by Vanessa in Cooking, August 16, 2010

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It’s that time of the year again. When peach juice dripping down your chin is the sign of a very, very good snack. When summer is starting to wind down and peaches are at their peak. When putting them in just about anything makes perfect sense, including this quesadilla.

These Monterey Jack, Chicken and Totally-Delicious Peach Quesadillas were a hit at our house, and I hope they will be at yours too. And with a slightly sweet and tangy sour cream dipping sauce, it really makes for a fun finger food dinner. You can sub pepper jack cheese for the regular jack if you want a little more kick, too. It’s a great, easy meal when you just don’t feel like turning on the oven, or even being in the kitchen for too long. Enjoy!

Jack, Chicken and Peach Quesadillas

recipe from Cooking Light magazine, August 2010 edition
Details
  • Prep Time: 10 minutes.
  • Cook Time: 6 minutes.
  • Ready in 16 Minutes.
  • Makes: 4 Servings
Ingredients
  • 1 teaspoon honey
  • 1/2 teaspoon fresh lime juice
  • 1/2 cup reduced-fat sour cream
  • 4 (8-inch) flour tortillas (I like the whole wheat ones)
  • 3/4 cup shredded Monterey Jack cheese
  • 1 cup chopped cooked skinless, boneless chicken breast
  • 1 cup thinly sliced peeled firm ripe peaches
  • 4 teaspoons chopped fresh cilantro
Directions
  • 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.
  • 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 and serve with sauce.
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