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Sweet & Savory Peach Quesadillas Recipe

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★★★★★

4.8 from 92 reviews

Sweet & Savory Peach Quesadillas combine juicy, ripe peaches with tender shredded chicken, melted Monterey Jack cheese, and a honey-lime-soy glaze, all sandwiched between warm, crisp flour tortillas. This unique blend of sweet fruit, smoky spices, and creamy cheese delivers a perfectly balanced and flavorful meal that’s quick and easy to prepare, ideal for a satisfying dinner or an impressive snack.

Ingredients

Scale

Main Ingredients

  • 4 large flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • 2 medium ripe peaches, diced
  • 1 cup cooked chicken, shredded

Sauce/Marinade

  • 2 tablespoons honey
  • 1 tablespoon fresh lime juice
  • 1 teaspoon soy sauce (or tamari for gluten-free)

Seasonings & Extras

  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon red-pepper flakes (optional)
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon butter or olive oil for cooking

Instructions

  1. Preparing the Filling: Heat 1 tablespoon butter or olive oil in a medium skillet over medium heat. Add the diced peaches and sauté for 2-3 minutes until they soften and release juices. Stir in honey, lime juice, soy sauce, smoked paprika, cumin, and red-pepper flakes; simmer for 2 minutes to meld flavors and thicken the sauce slightly. Fold in shredded chicken, mixing until coated and heated through. Remove from heat and stir in half the chopped cilantro for freshness.
  2. Assembling the Quesadilla: Lay a flour tortilla flat on a clean surface. Sprinkle a thin layer of shredded Monterey Jack cheese over half the tortilla. Spoon a generous portion of the peach-chicken mixture over the cheese, add a few extra peach pieces for texture, then sprinkle the remaining cheese on top. Fold the tortilla in half, pressing gently to seal the edges. Repeat with remaining tortillas and filling.
  3. Cooking the Quesadilla: Preheat the skillet over medium-high heat and add a splash of oil. Once shimmering, place the assembled quesadilla in the skillet and cook undisturbed for 3-4 minutes to develop a deep amber crust and melt cheese. Carefully flip using a wide spatula and cook the other side for another 2-3 minutes until cheese is fully melted and tortilla is crisp and evenly browned.
  4. Rest & Serve: Transfer quesadilla to a cutting board and let rest for 1 minute to allow cheese to set for clean slicing. Cut into wedges, garnish with remaining cilantro, and serve immediately while hot and melty. Optionally, drizzle fresh lime juice or sprinkle extra red-pepper flakes for added brightness and heat.

Notes

  • Use ripe peaches that yield slightly to pressure for optimal sweetness and flavor.
  • Pat shredded chicken dry before cooking to avoid soggy tortillas.
  • Lower heat and cover the skillet briefly if cheese isn’t melting quickly to allow steam to help.
  • Press gently when folding tortillas to seal edges without tearing.
  • Preheat the skillet properly to get a crisp, golden crust.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze wrapped tightly for up to 2 months.
  • Reheat in a 350°F oven covered with foil for 10-12 minutes or in a skillet pressing gently for 2-3 minutes per side; avoid microwaving alone to prevent rubbery tortillas.
  • Variations include using shredded pork, shrimp, or grilled halloumi, substituting mango or pineapple for peaches, or trying different cheeses like sharp cheddar or pepper jack.
  • Use corn tortillas for gluten-free, and replace honey with agave or maple syrup for vegan adaptations.

Keywords: peach quesadilla, sweet and savory, chicken quesadilla recipe, Monterey Jack cheese, honey lime glaze, quick dinner, easy quesadilla

Find it online: https://cheframi.com/sweet-and-savory-peach-quesadillas-recipe/