Sweet spicy peach salsa is a perfect accompaniment to crisp chicken and roasted pepper quesadillas.
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2 small (1 cup) peaches, peeled, finely chopped
1 tablespoon sliced green onions
1 teaspoon finely chopped jalapeño pepper
2 teaspoons freshly grated lime zest
2 teaspoons honey
2 cups shredded cooked chicken
2 tablespoons lime juice
1/2 teaspoon ground cumin
4 teaspoons Land O Lakes® Butter, softened
6 (3/4-ounce) slices Land O Lakes® Deli American, cut in half
4 (8- to 9-inch) flour tortillas
1/2 cup roasted red pepper strips
*Substitute canned peaches, well drained.
**Substitute green vegetable or red tomato tortillas.
Combine all salsa ingredients in bowl; mix well. Set aside.
Combine chicken, lime juice and cumin in bowl.
Spread 1 side of each tortilla with 1 teaspoon butter. Place buttered-side down onto large cutting board.
Place 3 cheese halves in single layer over top of each tortilla. Place 1/4 chicken mixture and 1/4 roasted red pepper strips over bottom half of tortillas, using slotted spoon. Fold tortillas over filling; gently press down.
Heat 12-inch skillet over medium heat. Place 2 quesadillas into skillet; cook, turning once, 4-6 minutes or until browned. Remove from skillet; keep warm. Repeat with remaining quesadillas.
Cut each quesadilla into thirds; serve with peach salsa.
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Fresh from the market or straight from the tree, fresh season only comes once a year. Get them while they are at their best and enjoy peach cobbler, peach pie,or a scrumptious tart.