For the longest time I’ve avoided food with fruit in it…okay until this post I’ve avoided food with fruit in it. I just always thought it was so weird, and I really couldn’t understand how the flavors could mesh well together. As a consequence, I never added fruit to my own dishes…or tried any of those fruit salsa recipes I keep seeing. It wasn’t until one of my blogging buddies, Robyn of Simply Fresh Dinners, posted her Ginger Shrimp with Apricot Salsa recipe that I thought…okay…maybe I can get on board with this “fruit in food” thing. I seriously had to psych myself up like I was getting ready for the game of my life! I told myself, “Hey, try a recipe and if it doesn’t work out what’s the worst that can happen?…besides it turning out to be really gross and then you’ll never be able to eat peaches ever again.”
Luckily that didn’t happen because these Chicken and Peach Quesadillas were TheBombDotCom!
At first bite, I thought, “Noooooo…What have I been missing out on?!” Yes, they were that delicious. Being pleasantly surprised is seriously an understatement. That being said, I think I’ve officially gotten over my fear of fruit in my food. And it’s a good thing I did because these will definitely become a stable in this casa 🙂
- 1 firm, ripe peach, cubed
- 2 tbsp red onion, chopped
- 2 tbsp red or green bell pepper, chopped
- 3 tbsp cilantro, chopped
- ⅛ tsp sea salt
- 1½ tbsp fresh lime juice, divided
- 1 cup cooked chicken breast, cubed (seasoned with salt & pepper)
- 1 tsp honey
- ½ cup low-fat sour cream
- 4 whole wheat tortillas
- 1½ cup pepper jack cheese, shredded (I used the Cabot brand)
- Prepare the dipping sauce by whisking together the sour cream, honey and 1 tablespoon of lime juice. Set aside in the refrigerator.
- In a medium bowl, combine the peach, onion, bell pepper, cilantro, salt, ½ tbsp of lime juice, and cooked chicken; mix well.
- Layer half of each tortilla with ¼ cup plus 2 tablespoons of cheese, and ¼ cup plus 2 tablespoons of chicken/peach mixture; fold over to close.
- Heat a non-stick skillet over medium heat and cook on each side until cheese is melted and quesadillas is golden brown and crisp; about 2 minutes.
- Cut in half and serve with dipping sauce.
*Serve with a salad to make it a light dinner.