Our local farm stand is selling the BEST peaches right now. They’re really unbelievable. I got a little carried away the other day and bought many more than we could eat, so I searched for peach recipes and found two great ones – this one and pork chops with peach ginger salsa (to be posted soon). I’ll definitely make both of these recipes again.
I love the sweetness that the peaches give to this quesadilla. I also LOVE the dipping sauce – it too is delicious. We devoured these the other night (the adults, not the kids – once again, my boys wouldn’t go near these with a ten-foot pole.) As with most recipes that I find and love, I made more the next day because I thought they were so good.
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Pepper Jack, Chicken and Peach Quesadillas
Recipe from Cooking Light Magazine
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 jalapeño 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 (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.
Yield: 4 servings (appetizer size servings)