Growing up, I was the girl who always ordered quesadillas. At all of the great local Mexican restaurants my family loved, at Applebee’s (don’t judge – I used to love theirs!), and occasionally even by request at home — quesadillas were always my happy default.
Thankfully, I’d say my food preferences have by now broadened a bit. (Although any KC-ers know I often order the parmesan-crusted shrimp quesadillas at Cactus!) But I still love making them at home! So easy. So quick. And SO versatile — love tossing in whatever random combinations of ingredients I have on hand!
I’ve especially loved experimenting with sweet/savory quesadillas over the past few years. So when I saw this recipe in a magazine with this peach and pepper jack combo, I had to try it. Brought home a heavenly-smelling rotiserrie chicken to complete the combo, tossed in a little extra jalapeno for kick, and oh my – que delicioso! Sweet, spicy, salty, herby, chicken-y, whole-grain-y…you name it. Fabulous combination of ingredients!
So yes, I suppose it’s true — the quesadilla-love continues. :)
Peach, Chicken & Pepper Jack Quesadillas
Ingredients
- 1 Tbsp. honey or agave nectar
- 2 tsp. fresh lime juice
- 1 cup reduced-fat sour cream
- 4 (8-inch) flour tortillas
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 2 cups thinly-sliced ripe peaches
- 1/2 cup loosely-packed chopped fresh cilantro
- 2 Tbsp. finely-chopped jalapeno (optional)
Instructions
- 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 1/2 cup chicken, 1/2 cup peaches, 1 tablespoon cilantro, and 1/2 tablespoon chopped jalapenos. Gently 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.
Notes
Did you make this?Let me know how it turned out in the comments below!
Ali, I just happened to have all these ingredients in my house today and am eating my quesadilla as I type this. I LOVE it! Will definitely be making again. Thanks!
I made these tonight for my husband and me! So good! I loved the spicy and sweet combination of the peppers and peaches. Thanks for sharing the recipe.
These look awesome, Ali! I can’t wait for some delicious, juicy peaches.
What a gorgeous photo! Absolutely stunning. Also, this sweet/savory combo sounds delicious–you can’t go wrong with fruit and cheese…
I ADORE the sweet and savory flavors at play here. I’ve seen peaches used a lot in savory dishes lately, but cover them in melted cheese and my heart skips a beat.
These look amazing! I’m going to have to try it for myself with the explosion of peaches I just bought!
I made a vegetarian panini version of this recipe and absolutely loved it! Who knew peaches and pepper jack cheese tasted so delicious together?!
This reminds me of a grilled peach/tomato pizza I recently made – the flavor combo is yummy!
These look amazing! Great way to incorporate fresh ripe peaches!
Mmmm, this looks amazing! Great combo of flavors. :)