[This post is brought to you by Pernod Classic — I’m partnering with them this summer to develop a few seasonal recipes. Stay tuned for more, and thank you for reading! xoxo]
Feast your eyes on this melty, cheesy stack of love.
These quesadillas are gooey, flavorful and a perfect way to close out summer. I could stop here, but I’ll admit — a cocktail alongside never hurts.
This is my second recipe in partnership with Pernod Classic, and I keep discovering how much depth it brings to both savory and sweet dishes. A couple weeks ago I used it to deglaze a pan of honey-coated chicken and the result was one of my favorite combinations yet.
It adds a subtle, almost spiced anise note that lifts the whole dish in a way that’s unexpected and delicious.
Quesadillas are one of those underrated meals we only remember when there are leftovers. Usually it goes like this: Eddie and I can’t decide what to cook, we have leftover chicken, and five minutes before he arrives home I assemble quesadillas. One bite in and we both wonder why we don’t make them more often.
New goal: make quesadillas all the time.
If you don’t have leftover chicken, no problem — you can quickly prepare tender, honey-glazed chicken on the stovetop. I chop a chicken breast into bite-sized pieces, cook it in butter until golden, drizzle honey and then deglaze the pan with Pernod Classic. The liqueur gives the chicken a bright, fragrant lift that pairs beautifully with melty cheese and fresh fruit.
Sidebar: Max now asks for “deeee-yas” at every meal (I usually make his with cheese and chopped veggies), and it’s the sweetest thing. Another reason to keep quesadillas on rotation.
Inside each quesadilla I pile Monterey Jack for meltiness, a quick fresh salsa, chopped peach for brightness, and a bit of sweet corn for texture. The peach echoes the flavor of the guacamole and complements the Pernod’s subtle anise notes — it tastes like summer in every bite.
Yes — peach guacamole. It’s real, and it’s glorious.
My peach guacamole is simple: ripe avocados mashed with sweet onion, jalapeño, cilantro, lime juice and a sprinkle of cotija. The juicy peach adds sweetness and a fresh contrast to the creamy avocado — you might just eat it by the spoonful.
Honey Glazed Chicken Quesadillas with Peach Guacamole
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Ingredients
- 2 boneless, skinless chicken breasts, chopped into 1-inch pieces
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons unsalted butter
- 1 teaspoon olive oil
- 2 tablespoons honey
- ¼ cup Pernod Classic
- 1 cup freshly grated Monterey Jack cheese
- 1 peach, chopped
- ½ cup sweet corn
- 4 flour tortillas
- butter for the pan
Peach Guacamole
- 2 avocados
- 1 peach, peeled and chopped
- 1 jalapeño, seeded and diced
- ¼ sweet onion, diced
- 3 tablespoons chopped fresh cilantro
- 2 limes, juiced
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
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Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add butter and olive oil to the skillet; once melted add the chicken and cook until golden on all sides, about 5 minutes per side, tossing occasionally.
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Drizzle honey over the chicken and toss to coat. Reduce heat to medium, add the Pernod Classic to deglaze the pan, stirring and tossing the chicken so the sauce reduces slightly and coats the pieces.
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To assemble the quesadillas: sprinkle some cheese over the bottom half of a tortilla, add half the chicken, half the peach and half the corn, then top with more cheese and another tortilla. Repeat for the second quesadilla.
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Heat the same skillet or a griddle over medium and coat with a little butter. Cook the filled tortillas until golden and crisp and the cheese has melted, flipping once.
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Slice and serve with the peach guacamole and a drizzle of crema if desired.
Peach Guacamole
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Mash the avocados in a bowl. Stir in the chopped peach, jalapeño, onion, cilantro and lime juice. Season with salt and pepper, taste, and adjust seasoning as needed.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. Share a photo of your dish and I’ll love seeing your versions — I appreciate every single one of you.
Who am I kidding — of course I need a chip.