Zutaten für Pepper Jack Chicken And Peach Quesadillas
- 2 tablespoons honey
- Fresh Lime Juice
- Reduced Fat Sour Cream
- Flour Tortillas
- 1 cup shredded pepper jack cheese (or Monterey Jack for kids)
- Cooked Chicken Breast
- Firm Ripe Peach
- Fresh Cilantro
- Cooking spray
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Zubereitung von Pepper Jack Chicken And Peach Quesadillas
- In a small bowl, whisk together 2 tablespoons honey and 1 tablespoon lime juice.
- Stir in 1/2 cup sour cream. Cover and refrigerate until ready to serve.
- Lay out 4 flour tortillas on a flat surface.
- Sprinkle 2 tablespoons of shredded pepper jack cheese (or Monterey Jack) over half of each tortilla.
- Top each with 1/4 cup shredded chicken, 1/4 cup diced peaches, and 1 teaspoon of chopped cilantro.
- Sprinkle another 2 tablespoons of cheese over the chicken and peach mixture.
- Fold tortillas in half to enclose the filling.
- Heat a large nonstick skillet over medium-high heat. Lightly coat the pan with cooking spray.
- Place 2 quesadillas in the skillet. Top with a heavy skillet (cast iron is ideal) to ensure even cooking and crisp tortillas.
- Cook for 1 1/2 minutes per side, or until the tortillas are golden brown and the cheese is melted and bubbly.
- Remove quesadillas from the pan and set aside; keep warm.
- Repeat steps 8-11 with the remaining quesadillas.
- Cut each quesadilla into wedges and serve immediately with the honey-lime sour cream sauce.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
23g
Fat
36g
Carbs
12g
