Sweet and Spicy Peach Chicken Quesadillas Recipe
Prep Time:
1 hour, 25 minutes
Cook Time:
35 minutes
Servings:
4 Servings
Ingredients
  • ½ cup honey
  • 6 tablespoons avocado oil, divided
  • 4 tablespoons lime juice, divided
  • 2 tablespoons soy sauce
  • 1 habanero pepper, stem and seeds removed, minced
  • 1 large clove garlic, minced
  • 1 pound boneless, skinless chicken thighs
  • 1 cup peeled and diced fresh peaches
  • 1 cup seeded and chopped fresh tomatoes
  • ½ cup diced red onion
  • ½ cup diced red bell pepper
  • 1 small jalapeño pepper, stem and seeds removed, minced
  • ¼ cup chopped fresh cilantro leaves
  • 1 tablespoon chopped fresh mint leaves
  • 1 teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  • 4 (10-inch) flour tortillas
  • 2 cups shredded Oaxaca cheese
  • 1 cup crumbled queso fresco
Directions
  1. To make the marinade, whisk together the honey, 2 tablespoons avocado oil, 2 tablespoons lime juice, soy sauce, habanero, and garlic.
  2. Place the chicken thighs in a ziplock bag and add the marinade, pushing out extra air before sealing the bag.
  3. Refrigerate the chicken for at least 1 hour and up to 8 hours.
  4. While the chicken marinates, make the peach pico de gallo by combining the peaches, tomatoes, red onion, red bell pepper, jalapeño, cilantro, mint, salt, pepper, and remaining lime juice. Set aside.
  5. Preheat a grill to medium-high heat.
  6. Grill the chicken thighs on one side for about 6 minutes.
  7. Flip the chicken and grill for another 6 minutes or until the internal temperature reaches 165 F.
  8. Remove the chicken from the grill and let it cool slightly.
  9. Chop the thighs into ½-inch pieces and set it aside.
  10. Preheat an oven to 350 F.
  11. Prepare a baking sheet by lining it with parchment paper.
  12. Heat a cast-iron skillet over medium heat and add 1 tablespoon of avocado oil.
  13. Place 1 tortilla in the skillet.
  14. Add ½ cup of the Oaxaca and ¼ cup queso fresco on the bottom half of the tortilla.
  15. Add ¼ of the chopped chicken.
  16. Top with 4 tablespoons of the peach pico de gallo.
  17. Fold over the top half of the tortilla and cook on one side for about 2 minutes.
  18. Flip and cook the quesadilla on the other side for another 2 minutes until golden brown.
  19. Transfer the quesadilla to the prepared baking sheet and place it in the oven to keep warm while cooking the remaining quesadillas.
  20. Repeat the process for the remaining 3 quesadillas, adding a tablespoon of oil to the pan before cooking each time.
  21. Cut each finished quesadilla into 2 triangles.
  22. Serve the quesadillas with additional peach pico de gallo on the side.