The minute this recipe appeared in my inbox I knew I had to try it. This is the perfect time of year, too, when the peaches are ripe, juicy and fragrant. The blending of the spicy pepper jack cheese and the sweet peaches is, well, perfect.
I literally just finished dinner (yes, I had this for the second time this week and, yes, it's only Tuesday) and now these pictures are making me hungry for another. No... I'm not having another tonight... but there's always tomorrow.
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 jalapeno peppers
1 cup chopped, skinless, boneless rotisserie chicken breast
1 cup thinly sliced peeled firm ripe peaches
4 teaspoons chopped fresh cilantro
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. Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.
These were so good and easy. The pepper jack cheese and the sweet peaches... rotisserie chicken, (hello! time saver), and the honey-lime sour cream... definitely don't skip that part!
A tasty, quick, and simple meal that's easy to make for one or more - just reduce (or eyeball as I do) the ingredients based on how many you're serving. Or, be sure you have plenty of ingredients on hand so you can have it again and again... and perhaps, again!