Trouble With Toast

Recipe: Pepper Jack, Peach, and Chicken Quesadillas | August 11, 2010

Sometimes, I come across a recipe that is so awesome that I cannot wait to incorporate it into my regular repertoire.  This recipe definitely falls into that category!  It is easy enough for a busy weeknight meal, but it doesn’t sacrifice any flavor – the spicy cheese, the sweet peaches, the meaty chicken, and the creamy, slightly acidic sour cream “sauce” all balance beautifully together.

A tip I learned this weekend: if peeling peaches ain’t your thing, blanch them for about 45 seconds in boiling water, and then shock them in an ice bath.  Then you should be able to remove the skin with much greater ease.

I served these quesadillas with the recommended spinach salad with cumin vinaigrette.  It went REALLY well with the dish, but darned if I can’t find the proportions for the dressing.  I’ll update you if my notes magically appear…

  • 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
  • Cooking spray

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 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.


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