Pepper Jack, Chicken, and Peach Quesadillas

Health score
9%
Pepper Jack, Chicken, and Peach Quesadillas
30 min.
4
339kcal

Suggestions


If you're searching for a delightful twist on a classic dish, look no further than these Pepper Jack, Chicken, and Peach Quesadillas! Bursting with flavor and ready in just 30 minutes, this recipe is perfect for a quick lunch, a satisfying dinner, or anytime you crave a delicious treat. Imagine perfectly crispy flour tortillas loaded with tender rotisserie chicken, sweet peaches, and a kick of pepper jack cheese. The unexpected combination of juicy peaches and zesty cheese creates a mouthwatering contrast that will make your taste buds dance.

This dish not only looks vibrant but is incredibly easy to prepare, making it a great option for busy weeknights or casual gatherings with friends. The creamy sauce made with fresh lime juice and honey adds a refreshing touch that complements the warm, savory filling beautifully. Plus, each quesadilla serves up a well-balanced meal with a delightful combination of protein, carbs, and healthy fats, all while clocking in at just 339 calories per serving.

So, whether you're a seasoned cook or a kitchen novice, these quesadillas are sure to impress. Grab your ingredients, fire up your skillet, and get ready to enjoy an irresistible fusion of flavors that will leave you and your guests asking for seconds!

Ingredients

  • cup chicken breast boneless skinless chopped
  • 8-inch flour tortilla ()
  • teaspoons cilantro leaves fresh chopped
  • teaspoon honey 
  • 0.5 teaspoon juice of lime fresh
  • 0.5 cup cream sour reduced-fat
  • ounces monterrey jack cheese shredded with jalapeño peppers
  • cup peaches firm ripe peeled thinly sliced

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  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.
  3. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, and 1 teaspoon cilantro. Fold tortillas in half.
  4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  5. 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).
  6. Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas.
  7. Cut each quesadilla into wedges.
  8. Serve with sauce.

Nutrition Facts

Calories339kcal
Protein22.17%
Fat39.02%
Carbs38.81%

Properties

Glycemic Index
46.38
Glycemic Load
10.08
Inflammation Score
-5
Nutrition Score
13.274782585061%

Flavonoids

Cyanidin
0.74mg
Catechin
1.89mg
Epigallocatechin
0.4mg
Epicatechin
0.9mg
Epigallocatechin 3-gallate
0.12mg
Eriodictyol
0.01mg
Hesperetin
0.06mg
Kaempferol
0.08mg
Quercetin
0.31mg

Nutrients percent of daily need

Calories:338.89kcal
16.94%
Fat:14.64g
22.52%
Saturated Fat:7.67g
47.92%
Carbohydrates:32.77g
10.92%
Net Carbohydrates:30.4g
11.05%
Sugar:6.74g
7.49%
Cholesterol:52.99mg
17.66%
Sodium:575.43mg
25.02%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:18.72g
37.44%
Selenium:28.17µg
40.24%
Vitamin B3:6.52mg
32.6%
Phosphorus:307.3mg
30.73%
Calcium:277.29mg
27.73%
Vitamin B1:0.3mg
20.31%
Vitamin B2:0.31mg
18.33%
Vitamin B6:0.34mg
17.2%
Folate:58.9µg
14.72%
Manganese:0.29mg
14.27%
Iron:2.3mg
12.8%
Fiber:2.37g
9.49%
Potassium:329.8mg
9.42%
Zinc:1.36mg
9.09%
Magnesium:32.78mg
8.19%
Vitamin A:401.63IU
8.03%
Vitamin B5:0.72mg
7.24%
Vitamin B12:0.37µg
6.2%
Vitamin K:5.89µg
5.61%
Copper:0.11mg
5.28%
Vitamin E:0.5mg
3.32%
Vitamin C:2.51mg
3.04%
Vitamin D:0.22µg
1.48%
Source:My Recipes