Sweet & Savory Peach Quesadillas Recipe
Sweet & Savory Peach Quesadillas combine juicy, ripe peaches with creamy Monterey Jack cheese and smoky shredded chicken, all brightened by a honey-lime glaze and a hint of jalapeño. This quick skillet-cooked snack delivers a perfect balance of indulgent creaminess and fresh, vibrant flavors, ideal for appetizers, light lunches, or party finger food.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Frying
- Cuisine: International
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
- Preparing the Filling: Heat 1 tablespoon butter or olive oil in a medium skillet over medium heat. Add diced peaches and sauté for 2-3 minutes until they soften and start releasing juices. Stir in honey, lime juice, soy sauce, smoked paprika, cumin, and red pepper flakes; simmer for 2 more minutes to meld flavors and thicken the glaze. Fold in shredded chicken, mixing well to heat through and coat with sauce. Remove from heat and stir in half the chopped cilantro to add fresh, herbal brightness.
- Assembling 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 filling over the cheese, adding a few extra peach pieces for texture. Top with remaining cheese, then fold the tortilla in half, pressing gently to seal the edges. Repeat with remaining tortillas.
- Cooking the Quesadilla: Preheat the skillet over medium-high heat and add a splash of oil. Once the oil shimmers, place one quesadilla in the skillet and cook without moving for 3-4 minutes until the bottom forms a deep amber crust and cheese starts melting. Carefully flip with a spatula and cook the other side for 2-3 minutes until cheese is fully melted and tortilla is crisp and evenly browned. Transfer to a cutting board and let rest for 1 minute to allow cheese to set. Slice into wedges and sprinkle the remaining cilantro on top before serving. Optionally, drizzle fresh lime juice and add extra red pepper flakes or sliced jalapeños for additional brightness and heat.
Notes
- Use ripe peaches that yield slightly when pressed for natural sweetness and best flavor.
- Pat shredded chicken dry to avoid soggy quesadillas.
- If cheese doesn’t melt rapidly, reduce heat slightly and cover pan briefly to steam.
- Press tortillas gently when folding to avoid tearing or overstuffing.
- Preheat the skillet well to achieve crispy, golden tortillas and avoid soggy texture.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze for up to 2 months.
- Reheat quesadillas in a 350°F oven covered for 10-12 minutes or in a skillet over medium heat pressing gently. Avoid microwaving alone to prevent rubbery texture.
Keywords: peach quesadillas, sweet and savory snacks, chicken quesadilla, summer recipes, quick appetizers, skillet quesadilla, honey lime glaze, Monterey Jack cheese
