Sweet & Savory Peach Quesadillas Recipe

Introduction

Sweet & Savory Peach Quesadillas offer a delightful twist on a classic favorite. Combining juicy peaches with tender chicken and melty cheese, this dish balances fruity sweetness with smoky spices for a satisfying meal.

Ingredients

• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 2 medium ripe peaches, diced
• 1 cup cooked chicken, shredded
• 2 tablespoons honey
• 1 tablespoon fresh lime juice
• 1 teaspoon soy sauce (or tamari for gluten‑free)
• 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. Step 1: Heat 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 their juices. Stir in the shredded chicken, honey, soy sauce, smoked paprika, ground cumin, red-pepper flakes (if using), and chopped cilantro. Cook for another 2 minutes until everything is well combined and heated through. Remove from heat.
2. Step 2: Lay one flour tortilla flat on a clean surface. Sprinkle a thin, even layer of shredded Monterey Jack cheese over half of the tortilla. Spoon a generous portion of the peach-chicken mixture over the cheese. Add another light sprinkle of cheese on top to help seal the quesadilla, then fold the tortilla over to cover the filling.
3. Step 3: Heat a clean skillet or griddle over medium heat. Carefully place the folded quesadilla in the skillet and cook for 3–4 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas and filling.
4. Step 4: Cut the quesadillas into wedges. Just before serving, drizzle with fresh lime juice for brightness and optionally sprinkle extra red-pepper flakes if you like more heat. Serve warm and enjoy!

Tips & Variations

• For a vegetarian version, omit the chicken and add black beans or grilled vegetables instead.
• Use a mix of cheeses like cheddar and Monterey Jack for deeper flavor.
• Try fresh mint or basil alongside cilantro for an herbal twist.
• If fresh peaches aren’t available, frozen thawed peaches work well too.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to keep the tortilla crisp, or use a toaster oven. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

Fresh peaches are best for their texture and flavor, but well-drained canned peaches can be used in a pinch. Reduce any added liquid when cooking to avoid sogginess.

How can I make this recipe gluten-free?

Simply substitute the flour tortillas with gluten-free tortillas and use tamari instead of soy sauce to keep the dish gluten-free.

Sweet & Savory Peach Quesadillas Recipe

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★★★★★

4.7 from 132 reviews

Sweet & Savory Peach Quesadillas combine juicy sautéed peaches with tender shredded chicken and melty Monterey Jack cheese, all wrapped in warm flour tortillas. A touch of honey, lime juice, and smoky spices create a delightful fusion of flavors perfect for a quick and satisfying meal.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Quesadilla Ingredients

• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 2 medium ripe peaches, diced
• 1 cup cooked chicken, shredded
• 1 tablespoon butter or olive oil for cooking

Flavorings & Seasonings

• 2 tablespoons honey
• 1 tablespoon fresh lime juice
• 1 teaspoon soy sauce (or tamari for gluten‑free)
• ½ teaspoon smoked paprika
• ¼ teaspoon ground cumin
• ¼ teaspoon red‑pepper flakes (optional)
• 2 tablespoons fresh cilantro, chopped

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 to 3 minutes until they soften and release their juices. Stir in the shredded chicken, honey, soy sauce, smoked paprika, ground cumin, red-pepper flakes (if using), and chopped cilantro. Cook, stirring occasionally, until the mixture is heated through and well combined, about 3 to 4 minutes.
2. Assembling the Quesadilla: Lay one flour tortilla flat on a clean surface. Sprinkle a thin layer of shredded Monterey Jack cheese over half of the tortilla. Spoon a generous portion of the warm peach-chicken filling over the cheese, then top with a little more cheese. Fold the tortilla in half to encase the filling.
3. Cooking the Quesadilla: Heat a clean skillet over medium heat. Place the assembled quesadilla in the skillet and cook for 3 to 4 minutes on each side, or until the tortilla is golden brown and the cheese has melted. Remove from heat and cut into wedges. Just before serving, drizzle a few drops of fresh lime juice over the quesadilla for brightness and sprinkle additional red-pepper flakes if desired. Serve warm.

Notes

• Use tamari instead of soy sauce for a gluten-free option.
• For added crunch, consider adding chopped nuts like pecans or walnuts inside the quesadilla.
• If you like heat, increase the amount of red-pepper flakes to your preference.
• To make this vegetarian, omit the chicken and add black beans or sautéed mushrooms.
• Store leftovers in the refrigerator and reheat in a skillet for best texture.

Keywords: Peach quesadillas, sweet and savory quesadillas, chicken quesadilla, fruity quesadilla, quick dinner recipe