Sweet and Savory Peach Quesadillas Recipe
These Sweet & Savory Peach Quesadillas combine juicy, ripe peaches with tender chicken and melted Monterey Jack cheese, all glazed with a honey-lime sauce infused with a gentle kick of jalapeño and aromatic cilantro. This recipe features a perfect balance of sweet, savory, smoky, and fresh flavors, making it a delightful twist on the classic quesadilla, ideal for a vibrant lunch or light dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 quesadillas (serves 4) 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American Fusion
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
- Prepare the filling: Heat 1 tablespoon of 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 honey, lime juice, soy sauce, smoked paprika, cumin, and red-pepper flakes, simmering for another 2 minutes to meld flavors and slightly thicken the sauce. Fold in the shredded chicken and mix until heated through. Remove from heat and stir in half of the chopped cilantro to add freshness.
- Assemble the quesadilla: Lay a 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, adding a few extra peach pieces for texture. Sprinkle the remaining cheese over the filling, then fold the tortilla in half, gently pressing to seal the edges. Repeat with remaining tortillas.
- Cook the quesadilla: Preheat the skillet over medium-high heat and add a splash of oil. When the oil shimmers, place one assembled quesadilla in the skillet. Cook undisturbed for 3-4 minutes until a deep amber crust forms and the cheese melts. Carefully flip using a wide spatula and cook the other side for 2-3 minutes until golden and the cheese is fully melted. Transfer to a cutting board and let rest for 1 minute to set the cheese.
- Garnish and serve: Slice each quesadilla into wedges. Sprinkle with the remaining chopped cilantro. For extra brightness, drizzle fresh lime juice over the top and optionally add a pinch more red-pepper flakes or serve with sliced jalapeños. Serve immediately to enjoy hot and melty.
Notes
- Choose ripe peaches that yield slightly to pressure for natural sweetness and optimal flavor.
- Pat the shredded chicken dry before adding to the pan to avoid excess moisture that could sog the tortilla.
- If cheese isn’t melting quickly, lower heat slightly and cover skillet for 30 seconds to steam and melt evenly.
- Press gently when folding to seal tortillas without tearing.
- Don’t overload tortillas with filling; too much can cause them to fall apart.
- Preheat the pan for a crisp, golden crust that locks in flavor.
- Use a cast-iron skillet for even heat distribution and beautiful grill marks.
- Lightly toss diced peaches with a pinch of salt before cooking to intensify sweetness.
- Let quesadillas rest before cutting to prevent cheese from spilling out.
Keywords: peach quesadillas, sweet and savory quesadillas, chicken quesadillas, Monterey Jack cheese, honey lime glaze, summer fruit recipes
