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Easy Chicken Pepper Jack Quesadillas


1 tsp honey
1/2 tsp fresh lime juice
1/2 cup sour cream
4 (8 inch) flour tortillas
3/4 cup shredded pepper jack cheese
1 cup rotisserie cooked chicken breast
1 cup thinly sliced, peeled firmly ripe peach
4 teaspoons chopped fresh cilantro
cooking spray


1. 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 2 tablespoons cheese over half
of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches,
1 teaspoon cilantro and 1 more tablespoon of cheese. Fold tortillas in half.

3. 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.