Our Hot Pepper Peach Preserves add just the right amount of sweet heat to these chicken and pepper jack cheese quesadillas. Top with cool sour cream and fresh cilantro for one-of-a-kind Peach, Pepper Jack and Chicken Quesadilla!
8 (8-inch) Flour tortillas
1 1/2 cups Monterey Jack cheese with jalapeño peppers, shredded
3-4 cups Rotisserie chicken breast, skinless, boneless, chopped
1 cup Robert Rothschild Farm Hot Pepper Peach Preserves
2 Tbsp. Cilantro, chopped fresh
1/2 cup Sour cream
Place tortillas flat on a work surface. Sprinkle equal amounts of cheese over each of 4 tortillas; top each tortilla with equal amounts of the chicken and cilantro. Dollop small teaspoons of the Hot Pepper Peach Preserves over each tortilla. Top with remaining tortillas. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Carefully place 1 quesadilla in the pan, and top 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 sour cream.