Ingredients
-
1
-
1/2
-
1/2
-
4
-
3/4
-
1
-
1
-
4
-
-
-
-
-
-
-
Directions
Pepper Jack, Chicken and Peach Quesadillas, 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 , Wow this was very yummy used whole grain tortillas, cubed cooked chicken, thinly sliced peaches, and shredded pepperjack cheese, as well as the honey and lime sour cream I didn’t add cilantro, since my husband and MIL doesn’t like it Before I could take any pictures, it was gone! So good! Thanks for posting! Made for ZWT8 , I saw this too in Cooking Light, my husband said it was the best quesadilla he’d ever had I love the spicy, sweet, tart mix Yum!
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Steps
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1
Done
|
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
Done
|
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
Done
|
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. |
