Pepper Jack, Chicken And Peach Quesadillas
- 1 teaspoon honey
- 1/2 teaspoon fresh lime juice
- 1/2 cup reduced-fat sour cream
- 4 (8 inch) flour tortillas
- 3/4 cup pepper jack cheese, shredded
- 1 cup cooked chicken breast (rotisserie)
- 1 cup thinly sliced peeled firm ripe peach
- 4 teaspoons chopped fresh cilantro
- cooking spray
- 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.
- Place tortillas flat on a work surface. Sprinkle 2 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, 1 teaspoon cilantro and 1 more tablespoon of cheese. Fold tortillas in half.
- 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.
honey, lime juice, sour cream, flour tortillas, pepper, chicken, peach, fresh cilantro, cooking spray
Taken from www.food.com/recipe/pepper-jack-chicken-and-peach-quesadillas-434916 (may not work)