Categories: Sandwiches

Ingredients

• 4 jalapenos, halved lengthwise and seeded
• 3 fresh peaches, peeled, halved and pitted
• 1 Vidalia onion, sliced 1/2 inch thick
• 2 green onions, chopped
• 3 tbsp. chopped fresh cilantro
• 1 tbsp. lime zest
• 1 tbsp. fresh lime juice
• 1 tsp kosher salt
• 4 (10-inch) flour tortillas
• 4 cups chopped cooked chicken
• 4 cups shredded Monterey Jack
• 2 limes, halved or quartered

Directions

1. Spray grill rack with cooking spray. Preheat grill to high heat.

2. Grill jalapenos, peaches and Vidalia onion, covered with grill lid, until tender and lightly browned, 3 to 5 minutes per side. Remove from grill; let cool completely.

3. Remove skin from jalapenos. Chop jalapenos, peaches and Vidalia onion; transfer to a medium bowl, and stir in green onions, cilantro, lime zest and juice, and salt.

4. Top half of each tortilla with chicken, cheese and jalapeno mixture. Fold remaining half of each tortilla over mixture.

5. Grill quesadillas over indirect heat until golden brown and cheese is melted, about 2 minutes per side. Grill lime halves, cut side down, until lightly browned, 1 to 2 minutes. Serve immediately with quesadillas.

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