Pepper Jack Chicken And Peach Quesadillas Food

PEPPER JACK, CHICKEN AND PEACH QUESADILLAS

Pepper Jack, Chicken and Peach Quesadillas image

A delish and fast recipe using leftover chicken from Cooking Light August 2010. I really enjoyed these made with leftover turkey breast and I am sure chicken will be just as wonderful. They say, "Give average chicken quesadillas new life with sweet peaches and spicy cheese. For the kids, try Monterey Jack instead."

Provided by januarybride

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon honey
1/2 teaspoon fresh lime juice
1/2 cup reduced-fat sour cream
4 (8 inch) flour tortillas
3/4 cup pepper jack cheese, shredded
1 cup cooked chicken breast (rotisserie)
1 cup thinly sliced peeled firm ripe peach
4 teaspoons chopped fresh cilantro
cooking spray

Steps:

Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.
Place tortillas flat on a work surface. Sprinkle 2 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, 1 teaspoon cilantro and 1 more tablespoon of cheese. Fold tortillas in half.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.

Nutrition Facts : Calories 375.2, Fat 16, SaturatedFat 7.3, Cholesterol 54.8, Sodium 598.3, Carbohydrate 37, Fiber 2.3, Sugar 5.8, Protein 20.5

CHICKEN AND PEPPER JACK QUESADILLAS WITH CILANTRO SLAW

Chicken and Pepper Jack Quesadillas with Cilantro Slaw image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 8-ounce package shredded coleslaw mix (about 4 cups)
Kosher salt
Juice of 1 lime
1 small clove garlic, finely chopped
1/2 cup packed fresh cilantro (leaves and tender stems), chopped
2 tablespoons vegetable oil
Freshly ground pepper
4 burrito-size tortillas
8 ounces pepper jack cheese, shredded (about 2 cups)
1 cup chopped rotisserie chicken, skin removed
2 tablespoons unsalted butter
1/2 small head iceberg lettuce, shredded (about 4 cups)
Mexican crema or sour cream, for topping

Steps:

Toss the coleslaw mix with 1/2 teaspoon salt in a large bowl and set aside. Whisk the lime juice, garlic, cilantro, vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl.
Lay out the tortillas and sprinkle the cheese on half of each. Season the chicken with salt and pepper and layer on top of the cheese. Fold the tortillas in half. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until browned and crisp and the cheese is melted, 5 to 7 minutes. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
Cut the quesadillas into wedges and divide among plates. Add the lettuce and lime dressing to the coleslaw mix, toss to combine and season with salt and pepper. Add to the plates and drizzle the quesadillas with the crema.

PEPPER JACK CHICKEN

Pepper Jack Chicken image

Delicious broiled or grilled chicken breast with rosemary, garlic and other spices, a slice of melted pepper-jack cheese and a thin slice of tomato. this is a very easy and quick meal to prepare. goes great with a fresh salad or some asparagus.

Provided by daverock802003

Categories Chicken Breast

Time 55m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

3 thawed boneless chicken breasts (the skin may be on or off depending on eater's preference)
1 teaspoon salt or 1 teaspoon salt substitute
1 teaspoon dehydrated dried rosemary (basil and oregano make fine substitutes for rosemary)
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
3 slices monterey jack pepper cheese
3 slices tomatoes (thin slices)

Steps:

Thaw and clean chicken, tenderize with a mallet or something.
preheat oven to 425; place foil in the bottom of a baking pan (this eliminates a lot of pan scrubbing afterwards) and put a rack on top of the foil. place entire pan into the oven to preheat for 10 to 15 minutes.
sprinkle spices on chicken evenly and bake in oven for 30 minutes turning once after 15 minutes,.
prepare tomato and cheese topping. slice tomatoes in less than 1/4 inch slices.
after 30 minutes, remove chicken from oven to ensure it is cooked thoroughly. turn on broiler.
place 1 slice of cheese per breast and centered, and 1 slice of tomato on top of the cheese and return to oven for broiling.
broil in oven for approximately 4 minutes or until cheese has slightly melted and tomato is slightly crispy on the edges. (trust me, it's delicious).
remove and enjoy.

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