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Sweet & Savory Peach Quesadillas

Sweet & Savory Peach Quesadillas for Flavorful Fun

Delight in these Sweet & Savory Peach Quesadillas—an easy, delicious snack that blends sweetness and savoriness perfectly.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 1 minute
Total Time 30 minutes
Servings: 4 quesadillas
Course: Snacks
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Quesadillas
  • 2 large Flour Tortillas Use corn tortillas for a gluten-free option.
  • 1 cup Shredded Monterey Jack Cheese Substitute with sharp cheddar or pepper jack if desired.
  • 2 medium Ripe Peaches, diced Can be replaced with mango or pineapple.
  • 1 cup Cooked Chicken, shredded Substitute with grilled shrimp, shredded pork, or omit for a vegetarian option.
For the Sweet & Savory Glaze
  • 2 tablespoons Honey Substitutable with agave or maple syrup for vegan option.
  • 1 tablespoon Fresh Lime Juice Fresh lemon juice can be used as an alternative.
  • 1 teaspoon Soy Sauce Tamari can be used for gluten-free.
  • 0.5 teaspoon Smoked Paprika Regular paprika works for milder flavor.
  • 0.25 teaspoon Ground Cumin Omit for simplicity if desired.
  • 0.25 teaspoon Red-Pepper Flakes Optional, adjust according to spice preference.
For Garnish
  • 2 tablespoons Fresh Cilantro, chopped Omit if not liked.
  • 1 tablespoon Butter or Olive Oil Any neutral cooking oil can be used.

Equipment

  • Skillet
  • cutting board
  • knife

Method
 

Cook Instructions
  1. Heat 1 tablespoon of butter or olive oil in a medium skillet over medium heat. Add 2 medium diced peaches and sauté for 2-3 minutes.
  2. Stir in 2 tablespoons of honey, 1 tablespoon of fresh lime juice, and 1 teaspoon of soy sauce. Add ½ teaspoon smoked paprika, ¼ teaspoon cumin, and optional red-pepper flakes. Let simmer for 2 minutes.
  3. Fold in 1 cup of shredded cooked chicken. Heat for another 2-3 minutes until warm. Mix in half of the 2 tablespoons of cilantro.
  4. On a large flour tortilla, sprinkle a layer of shredded cheese, top with peach-chicken mixture, and garnish with more cheese. Fold to seal.
  5. Cook the quesadilla in a skillet over medium heat for 3-4 minutes per side until golden and crispy. Press down if needed for even cooking.
  6. Remove from skillet, let rest for a minute, drizzle with lime juice, and sprinkle with remaining cilantro. Slice into wedges and serve.

Nutrition

Serving: 1quesadillaCalories: 300kcalCarbohydrates: 35gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 7gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 1.5mg

Notes

Choose ripe peaches for best flavor. Avoid soggy tortillas by patting chicken dry prior to mixing. Allow resting before cutting to maintain shape.

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