My sous chef tonight was my nephew Jeremiah. We had so much fun creating these quesadillas. We omitted the jalapeno’s on his dinner. He’s not so much into the “spicy” stuff like his aunt Shanny. These were really fast and simple and not so bad for you. I hope you’ll try them out.
Peachy Keen Quesadillas
1 medium-sized rotisserie chicken, roughly chopped (I only used the white meat and removed the skin)
1 small jalapeno finely chopped
4 flour tortillas (corn tortillas are a nice substitute if you have gluten allergies)
4 tsp honey
8 ounce shredded pepper jack cheese
4 tsp peach preserves +
2 heaping tbsp. peach preserves (for sauce)
1/4 cup light sour cream
4 tsp canola oil or coconut oil
Blend sour cream, 2 tbsp. of peach preserves and jalapeno together and refrigerate until ready to serve.
Heat a grill pan or cast iron skillet to medium high heat with 1 tsp of oil for each tortilla. While heating pan, spread 1 teaspoon of peach preserves on each flour tortilla. Top preserves with 1 tsp of honey each. Divide chicken among the flour tortillas. Divide the cheese evenly on top of the chicken and squeeze a little lime juice on each one. Fold tortilla over and cook for about 1 minute on each side. You are only trying to melt the cheese through. Chicken is already cooked. Once you have heated all 4, cut into triangles and serve with dipping sauce and a slice of avocado.
I served Spanish rice and black beans on the side and added a dollop of the sour cream sauce on top of the beans.