Pepper Jack Chicken and Peach Quesadillas
Dive into the perfect balance of smoky, spicy, and sweet with these irresistible Pepper Jack Chicken and Peach Quesadillas! This easy-to-make recipe features tender, shredded chicken seasoned with cumin and black pepper, juicy diced peaches for a touch of natural sweetness, and melted pepper jack cheese for that spicy, gooey bite. Sautéed red onions and fresh cilantro round out the flavors, while golden, crispy flour tortillas hold it all together. Ready in just 30 minutes, these quesadillas make a quick and satisfying meal or appetizer. Serve with sour cream and salsa for the ultimate crowd-pleaser that’s sure to elevate your taco night or game-day spread!
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Recipe Information
Ingredients
- 8 pieces Flour tortillas
- 2 cups Cooked and shredded chicken breast
- 2 medium Peaches
- 2 cups Pepper jack cheese, shredded
- 0.5 cup Red onion, thinly sliced
- 0.25 cup Fresh cilantro, chopped
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
Peel and dice the peaches into small bite-sized pieces. Set them aside.
In a medium bowl, combine the shredded chicken with ground cumin, ground black pepper, and salt. Mix well to evenly coat the chicken with seasonings.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced red onion and sauté for 2-3 minutes, until softened.
Add the seasoned chicken to the skillet. Stir gently and cook for 2-3 minutes until warmed through. Transfer the mixture to a plate and set aside.
Wipe the skillet clean and return it to medium heat. Lightly brush one side of a tortilla with olive oil and place it oil-side down in the skillet.
Sprinkle a quarter of the shredded pepper jack cheese evenly over the tortilla. Add an even layer of the cooked chicken mixture, diced peaches, and a sprinkle of chopped cilantro.
Place a second tortilla on top, brushing the top side lightly with olive oil.
Cook the quesadilla for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted. Use a spatula to press gently but firmly to ensure even cooking and sealing.
Transfer the cooked quesadilla to a cutting board and let it rest for 1 minute before slicing it into quarters.
Repeat steps 5-9 with the remaining tortillas and filling ingredients.
Serve the quesadillas warm with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.8 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 592 mg | 46% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
