Recipe from: Shae Johnson
Loved the lime-honey sour cream dip w/ these simple and easy quesadillas! If you like this recipe, you'll love the honey-lime enchiladas
Ingredients
1 teaspoon honey
1/2 teaspoon fresh lime juice
1/2 cup sour cream
4 (8-inch) flour tortillas
3/4 cup (3 ounces) shredded Pepperjack cheese
1 cup chopped skinless, boneless rotisserie chicken breast
1 cup thinly sliced peeled firm ripe peaches
4 teaspoons chopped fresh cilantro, optional
For the Dip: Combine honey and lime juice in a small bowl, stirring well with a whisk. (I would have added a tad bit more honey and lime than what the original recipe calls for.) Stir sour cream into honey mixture; cover and chill until ready to serve.
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.
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.
4 Servings.
Loved the lime-honey sour cream dip w/ these simple and easy quesadillas! If you like this recipe, you'll love the honey-lime enchiladas
Ingredients
1 teaspoon honey
1/2 teaspoon fresh lime juice
1/2 cup sour cream
4 (8-inch) flour tortillas
3/4 cup (3 ounces) shredded Pepperjack cheese
1 cup chopped skinless, boneless rotisserie chicken breast
1 cup thinly sliced peeled firm ripe peaches
4 teaspoons chopped fresh cilantro, optional
For the Dip: Combine honey and lime juice in a small bowl, stirring well with a whisk. (I would have added a tad bit more honey and lime than what the original recipe calls for.) Stir sour cream into honey mixture; cover and chill until ready to serve.
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.
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.
4 Servings.
Comments
Post a Comment