Alright, so these aren’t tacos. But they’re a Mexican food favorite all the same.
Don’t forgo quesadillas just because you don’t have a fancy quesadilla maker. I rigged my own by cooking the quesadillas in a skillet and flattening the tortillas with a saucepan. With this method in mind, quesadillas are easy to prepare.
These in particular pack a fruity punch. Although chicken and peach may sound like an odd pairing, their flavors complement one another perfectly. Check out this recipe I snagged from the August 2010 issue of Cooking Light to prepare quesadillas for your own fiesta-themed evening.
I particularly adore the sweet sauce for this appetizer and/or entree—it combines sour cream with honey and lime juice—but my favorite ingredient is the cilantro. Use fresh if available. It adds a little something extra.
• 1 teaspoon honey
• 1/2 teaspoon fresh lime juice
• 1/2 cup reduced-fat sour cream
• 4 (8-inch) flour tortillas
• 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
• 1 cup chopped skinless, boneless rotisserie chicken breast
• 1 cup thinly sliced peeled firm ripe peaches
• 4 teaspoons chopped fresh cilantro
• Cooking spray
1. 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.
2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, and 1 teaspoon cilantro. Fold tortillas in half.
3. 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.