Thursday, July 22, 2010

Pepper Jack, Chicken and Peach Quesadillas

This is a recipe from Cooking Light that I just had to try. I made DQ and her friend cheese quesadillas and made these for BD and I. They were awesome! I served them with the Spinach Salad, also listed below. BD liked the quesadillas, but could have done without the salad.

Pepper Jack, Chicken and Peach Quesadillas
adapted from Cooking Light Makes 4 servings
1 tsp honey
1/2 tsp lime juice
1/2 cup reduced-fat sour cream
3/4 cup (3 oz) shredded Pepper Jack cheese
1 cup chopped cooked chicken (I used a 10 oz can)
1 cup thinly sliced peeled peaches
4 tsp chopped fresh cilantro
4 (8-inch) flour tortillas
  1. Combine honey and lime juice in small bowl, stir well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to use.
  2. On each tortilla, spread 3 tbsp of cheese, 1/4 cup chicken, 1/4 cup peaches and 1 tsp cilantro. Fold tortilla in half
  3. Cook quesadillas either in quesadilla maker (this is what I did) or in a skilled sprayed with cooking spray. If you use a skilled, put another heavy pan on top of the quesadilla while it cooks and flip after 1 1/2 minutes
  4. Cut and serve with sour cream sauce
For the Spinach Salad, first mix the following in a large bowl:
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp ground cumin
Top with 5oz package of baby spinach and some thin sliced red onion. Toss to coat

1 comment:

Anonymous said...


The quesadilla looks dee-licious (translation - more than delicious). Best of all - the ingredients appear to be "diet-friendly" and easily accessible for the novice or expert home cook.