Pepper Jack, Chicken and Peach Quesadillas – a delicious recipe with Honey, Lime Juice, Cream, Flour Tortillas, Pepper, Chicken. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1.
2
Combine honey and lime juice in small bowl, stir well with a whisk.
3
Stir sour cream into honey mixture; cover and chill until ready to use.
4
2.
5
Onto one side of each tortilla, spread 3 Tablespoons of cheese, 1/4 cup chicken, 1/4 cup peaches and 1 teaspoon cilantro.
6
Then fold the tortilla over, in half.
7
3.
8
Cook quesadillas either in quesadilla maker (this is what I did) or in a skillet sprayed with cooking spray.
9
If you use a skillet, put another heavy pan on top of the quesadilla while it cooks and flip after 1 1/2 minutes.
10
4.
11
Cut and serve with sour cream sauce.
12
Goes great with my Spinach Salad recipe see my TastyKitchen recipe box for details!
13
(all above is adapted from Cooking Light)
611
kcal
Calories
16
g
Fat
79
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 teaspoon Honey, 1/2 teaspoons Lime Juice, 1/2 cups Reduced Fat Sour Cream, 4 whole 8 Inch Flour Tortillas, and more.
Yes, Pepper Jack, Chicken and Peach Quesadillas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
