I’ve been kind of a absentee blogger lately…dare I say negligent. Truthfully, I really haven’t even been on blogger regularly in the past couple weeks. However, when my mother bugs me that she’s been waiting for this recipe for awhile, it is time to post =)
We made these quesadillas from the August 2010 issue of Cooking Light a couple weeks ago while I was in AZ. With peaches in full season now, I’ve been craving them again! At first glance, it seems to be a weird combination of ingredients: peaches, cilantro, and pepper jack cheese? Nevertheless, the combination is wonderful.
I used some of my husband’s sliced Pepper Jack cheese that he had for sandwiches instead of shredding some from a block. That seemed to work pretty well except I didn’t get quite enough cheese in the first couple quesadillas. After letting the hubbs, take over adding the cheese, we had perfectly gooey quesadillas. If any of you have kiddos, the recipe suggests subbing Monterrey Jack or fontina cheese if the Pepper Jack is too spicy.
If I had any other suggestions, don’t sour cream sauce. It sounds simple, but it complements the quesadillas wonderfully!
Pepper Jack, Chicken, and Peach Quesadillas
From August 2010 issue of Cooking Light
For the sauce:
1 tsp. honey
1/2 tsp. fresh lime juice
1/2 c. fat-free sour cream
For the quesadillas:
4 (8-inch) quesadillas (We used Light Flat-Out wraps)
3/4 c. (3 oz) shredded Pepper Jack cheese
1 c. chopped skinless, boneless rotisserie chicken breast
1 c. thinly sliced firm-ripe peaches, peeled if desired
4 tsp. chopped fresh cilantro
Combine honey and lime juice in a small bowl, mixing well with a fork or whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.
Place tortillas on a flat work surface. Sprinkle 3 tablespoons cheese over half of each tortilla;top each 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 each quesadilla with a skillet one size smaller. This helps the quesadillas cook faster and more evenly. Cook 1-1/2 minutes on each side or until tortillas are crisp and lightly browned. Remove quesadillas from pan; set aside and keep warm. Repeat procedure with the remaining quesadillas. Cut into wedges and serve with the sauce.