Description

Sweet & Savory Peach Quesadillas combine the juicy sweetness of ripe peaches and a honey-lime glaze with creamy Monterey Jack cheese and smoky shredded chicken. This flavorful and quick-to-make dish offers a delightful contrast of textures and tastes, making it perfect as a snack, appetizer, light lunch, or party finger food. Sautéed on a skillet until golden and melty, these quesadillas balance fruity sweetness, gentle heat from jalapeños and spices, and fresh cilantro for a vibrant finish.

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 of butter or olive oil in a medium skillet over medium heat. Add the diced peaches and sauté for 2–3 minutes until they soften and start releasing juices. Stir in honey, fresh lime juice, soy sauce, smoked paprika, ground cumin, and red-pepper flakes if using. Let the mixture simmer for 2 minutes so the flavors meld and sauce thickens slightly. Fold in shredded chicken, mixing well to coat and warm through. Remove from heat and stir in half of the chopped cilantro.
Assembling the Quesadilla: Lay one flour 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, add a few extra peach pieces for texture, then top with more cheese. Fold the tortilla in half and gently press to seal the edges. Repeat with remaining tortillas and filling.
Cooking the Quesadilla: Preheat the skillet over medium-high heat and add a splash of oil. When shimmering, place one assembled quesadilla flat in the skillet. Cook undisturbed for 3–4 minutes until the bottom is golden brown and cheese begins melting. Using a wide spatula, carefully flip and cook the other side for 2–3 minutes until cheese is completely melted and tortilla is crisp and golden all over. Transfer to a cutting board and let rest for 1 minute to let cheese set.
Serving: Slice each quesadilla into wedges. Sprinkle with remaining fresh cilantro. For extra brightness, drizzle fresh lime juice over the top just before serving. Optionally, add extra red-pepper flakes or serve with sliced jalapeños for additional heat.

Notes

Use ripe peaches that yield slightly to touch for natural sweetness and optimal texture.
Pat shredded chicken dry before adding to prevent soggy tortillas.
If cheese takes longer to melt, lower heat and cover skillet for 30 seconds to utilize steam.
Press tortillas gently when folding to avoid tearing while sealing edges.
For gluten-free option, substitute flour tortillas with corn tortillas and tamari for soy sauce.
Leftovers keep refrigerated up to 3 days; reheat in oven or skillet for best texture.
Perfect for quick weeknight snacks, brunches, or as party finger food.
Try swapping chicken with pork, shrimp, or halloumi for variations.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizers
Method: Frying
Cuisine: International

Keywords: Peach quesadillas, sweet and savory snacks, chicken quesadillas, Monterey Jack cheese recipes, quick weeknight snacks, skillet quesadillas, backyard barbecue appetizers