[This post is brought to you by Pernod Classic – I’m collaborating with them this summer to create a few recipes featuring their delicious liqueur. More recipes and cocktails are coming soon — thank you for reading! xoxo]
Check out this glorious stack of quesadillas!
Cheesy, melty, packed with flavor and an ideal way to finish a summer day. I don’t have much else to say except: make these. And maybe mix a cocktail to go with them.
This is the second recipe I’m sharing in partnership with Pernod Classic. I’ve been experimenting with the liqueur nonstop — the flavor additions are surprisingly endless. A couple weeks ago I used it to deglaze a pan of honey-coated chicken, and it might be my favorite application so far.
It brings a subtle, aromatic lift that really changes the dish.
Quesadillas are one of those simple meals we often overlook until we’re staring at leftovers and full of indecision. Usually it goes like this: Eddie and I can’t decide on dinner but there’s leftover chicken in the fridge. I whip up quesadillas five minutes before he gets home and after one bite we wonder why we don’t make them more often.
New personal goal: make quesadillas way more often.
If you don’t have leftover chicken, no problem — these come together quickly on the stovetop. I chop a chicken breast, cook it in a bit of butter and honey, then deglaze the pan with Pernod Classic. The Pernod lends a faint spiced-anise note that gives the chicken a little pop — exactly the twist a basic chicken quesadilla needs.
Side note: Max now asks for “deeee-yas” all the time (I make his with cheese and chopped veggies) and it’s the cutest thing. More reasons to make quesadillas, obviously.
Inside each tortilla I pile melty Monterey Jack, a quick fresh salsa, chopped peach and the honey-glazed chicken. The peach echoes the flavors in the guacamole and brings a bright, summery sweetness that plays nicely with the Pernod.
Yes — peach guacamole. Imagine ripe peach pieces folded into creamy avocado with onion, jalapeño, cilantro, lime and cotija. It’s fresh, vibrant and irresistible.
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 jalapeno pepper, 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 the butter and olive oil to the skillet. Once the butter melts, add the chicken and cook until golden on all sides — about 5 minutes, then flip and cook 5 minutes more.
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Drizzle honey over the chicken and toss to coat. Reduce heat to medium and pour in the Pernod to deglaze the pan, stirring so the chicken picks up the pan juices and flavor.
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To assemble quesadillas, sprinkle cheese over the bottom tortilla, add half the chicken, half the peach and corn, then top with more cheese and a second tortilla. Repeat for the remaining tortillas.
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Heat the same skillet or a griddle over medium and add a little butter to coat. Cook each filled tortilla until golden and crisp and the cheese is melted.
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Slice and serve with the peach guacamole and an optional drizzle of crema.
peach guacamole
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Mash the avocados in a bowl. Stir in the chopped peach, jalapeño, onion, cilantro and lime juice. Add salt and pepper and mash to your preferred texture. Taste and adjust seasoning if needed.
Did you make this recipe?
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I appreciate you so much!
Who am I kidding — of course I need a chip.