Peach, Chicken & Pepper Jack Quesadillas Recipe

Peach, Chicken & Pepper Jack Quesadillas Recipe

This quesadillas recipe has sweet peaches that complement the savory-salty mix of chicken & cheese. The best part is you can have this done in 15 minutes.

Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes



  • 1tbsphoney,or agave nectar
  • 2tspfresh lime juice
  • 1cupreduced-fat sour cream
  • 4flour tortillas,(8 inches)
  • 2cupsMonterey Jack cheese,shredded
  • 2cupsrotisserie chicken breast,shredded skinless, boneless
  • 2cupsripe peaches,thinly-sliced
  • ½cupfresh cilantro,loosely-packed chopped
  • 2tbspjalapeno,finely-chopped, optional


  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 3 tablespoons cheese over half of each tortilla; top each tortilla with ½ cup chicken, ½ cup peaches, 1 tablespoon cilantro, and ½ tablespoon chopped jalapenos. Gently fold tortillas in half.

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

  4. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1½ minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook).

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

  6. Cut each quesadilla into wedges. Serve with sauce.


  • Calories: 738.05kcal
  • Fat: 42.47g
  • Saturated Fat: 21.21g
  • Trans Fat: 0.13g
  • Monounsaturated Fat: 14.37g
  • Polyunsaturated Fat: 4.22g
  • Carbohydrates: 40.76g
  • Fiber: 2.49g
  • Sugar: 12.75g
  • Protein: 48.46g
  • Cholesterol: 151.19mg
  • Sodium: 872.29mg
  • Calcium: 672.71mg
  • Potassium: 657.98mg
  • Iron: 3.23mg
  • Vitamin A: 246.86µg
  • Vitamin C: 10.27mg
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