I read a recipe in Cooking Light a couple months ago for Chicken and Peach quesadillas… when it occurred to me that they would be good for dinner, of course I couldn’t find the recipe (I know I saved it somewhere, but lots of things are still buried in storage in the basement from the move a week and a half ago.) I made my own variation with whatever sounded right and it turned out really well!
Chicken Breast, chopped into 1″ pieces
1 Peach, diced
1/2 small Jalapeno pepper, diced
1 Small handful of Red Onion, diced
Mexican Blend Shredded Cheese
Season the chicken with chili powder and black pepper (be generous.) Throw the chicken on a skillet with a bit of olive oil above medium low heat. Once chicken is cooked through, add the peach, pepper, and red onion for about 2 minutes, just enough to soften the fruit and veggies a bit and combine with the flavor of the seasoned chicken.
Cover each tortilla with handful or two of cheese. Add the chicken, peach, peppers, and onion from the skilled. Top with another tortilla and heat in the oven at 450 degrees until cheese is melted and tortillas are crispy. You can top with salsa, I chose Pineapple salsa from Trader Joe’s and it was absolutely Serve with yellow rice for a bit of color. Enjoy!