Pepper Jack, Chicken, and Peach Quesadillas

Name: Pepper Jack, Chicken, and Peach Quesadillas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters chopped skinless, boneless rotisserie chicken breast; 4 8-inchs (8-inch) flour tortillas; 4 teaspoons chopped fresh cilantro; 1 teaspoon honey; 1 teaspoons fresh lime juice; 118 milliliters reduced-fat sour cream; 85 grams 3/4 cup shredded Monterey Jack cheese with jalapeño peppers; 237 milliliters thinly sliced peeled firm ripe peaches

Pepper Jack, Chicken, and Peach Quesadillas

Pepper Jack, Chicken, and Peach Quesadillas might be just the Mexican recipe you are searching for. One serving contains 336 calories, 19g of protein, and 14g of fat. For $1.18 per serving, you get a hor d'oeuvre that serves 4. A mixture of peaches, monterey jack cheese, cilantro, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

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.

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Lime Juice

Sour Cream

Honey

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Whisk

Bowl

Place tortillas flat on a work surface.

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Tortilla

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.

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Tortilla

Cilantro

Whole Chicken

Peach

Cheese

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

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).

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Tortilla

Equipment you will use

Frying Pan

Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas.

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Frying Pan

Cut each quesadilla into wedges.

Serve with sauce.

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Sauce

Equipment

Whisk

Bowl

Frying Pan

Ingredients

Servings:

237milliliters

chopped skinless, boneless rotisserie chicken breast 48-inchs

(8-inch) flour tortillas 4teaspoons

chopped fresh cilantro 1teaspoon

honey 1teaspoons

fresh lime juice 118milliliters

reduced-fat sour cream 85grams

3/4 cup shredded Monterey Jack cheese with jalapeño peppers 237milliliters

thinly sliced peeled firm ripe peaches

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.