Tuesday, July 2, 2013
Pepper-jack, Chicken, and Peach Quesadillas
I'm currently in one of those phases where I like fruit in the most unexpected places, in combos I've never tried. I like to consider myself a foodie, but the truth is there are so many flavors my palette hasn't tasted. There are many vegetables I don't cook with, many fruits I haven't tried. I don't cook with different squashes, such as spaghetti or butternut. I don't cook with beets. I don't cook with radishes. I've never tried a fig. Or a starfruit. Conquer these, I must.
I love how the peach in this quesadilla really ramps up the flavor. It's the star of the dish. I seasoned my chicken with Mexican-influenced spices (salt, pepper, garlic powder, chili powder, oregano, and cumin), and I made a lime-sour cream-cilantro sauce to put on the quesadillas. Let's face it though, that's all pretty standard fare. But, throw in some peaches and pepper-jack cheese? Flavor-town! I love the pairing of the sweet peaches with the earthy flavor of the chicken, the tanginess of the sour cream, and the spiciness of the cheese. Ay-Chihuahua!
I do urge you to try this. It might not be the healthiest meal of the week, but it will be one of the tastiest :)
Ingredients (makes 2 quesadillas):
1 chicken breast
1 tsp olive oil
Salt, pepper, garlic powder, chili powder, oregano, and cumin
1/2 cup sour cream
1/4 cup cilantro, chopped
1/4 cup lime juice
1 tsp salt
1 peach, peeled and diced
2 oz pepper-jack cheese, shredded
1 tsp cilantro, chopped
4- soft taco size flour tortillas
1. Rub olive oil on chicken breast. Season chicken breast with salt through cumin. Pre-heat grill to medium-high heat. Grill chicken breast 10-14 minutes, or until done. Remove from grill, set aside to rest. Let rest for 10 minutes, chop chicken, and set aside.
2. In a small bowl, combine sour cream through salt. Mix well. Set aside.
3. Heat a large skillet over medium heat. Take 2 tortillas, spread 1-2 tsp of sour cream mixture onto each quesadilla. Sprinkle chicken, peach, and 1-oz pepper-jack evenly over each tortilla. Sprinkle 1/2 tsp cilantro over each tortilla. Take 2 remaining tortillas, and sandwich over the prepared tortillas. Place in skillet, cover with lid, and cook 1-2 minutes on each side. Cook until tortilla is browned, and cheese is melted.
4. Remove from heat. Slice into 4 sections, and serve immediately with any remaining sour cream mixture.
*Recipe adapted from Cooking Light*