Pepper Jack, Chicken and Peach Quesadillas |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A delish and fast recipe using leftover chicken from Cooking Light August 2010. I really enjoyed these made with leftover turkey breast and I am sure chicken will be just as wonderful. They say, Give average chicken quesadillas new life with sweet peaches and spicy cheese. For the kids, try Monterey Jack instead. Ingredients:
1 teaspoon honey |
1/2 teaspoon fresh lime juice |
1/2 cup reduced-fat sour cream |
4 (8 inch) flour tortillas |
3/4 cup pepper jack cheese, shredded |
1 cup cooked chicken breast (rotisserie) |
1 cup thinly sliced peeled firm ripe peach |
4 teaspoons chopped fresh cilantro |
cooking spray |
Directions:
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 2 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, 1 teaspoon cilantro and 1 more tablespoon of cheese. 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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