Wednesday, September 1, 2010

Pepper Jack, Chicken and Peach Quesadillas

Hands down, one of the best meals I've had!
Thanks to my sister Stace who always finds these fresh, delish recipes-I'm always happy at meal time.
I hope you enjoy this one as much as I did!
And for those of you who have kids,
I can only imagine how fast they would devour them!
Because we did....

1 teaspoon honey
1/2 teaspoon fresh lime juice
1/2 cup reduced-fat sour cream
4 (8-inch) whole wheat tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeƱo peppers
1 cup chopped skinless, boneless rotisserie chicken breast
1 cup thinly sliced peeled firm ripe peaches
4 teaspoons chopped fresh cilantro
Cooking spray

1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.
2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, and 1 teaspoon cilantro. Fold tortillas in half.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas 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 sauce.
Thank you Stace for the recommendation,
and thanks to Cooking Light Magazine.