Pepper Jack, Chicken, and Peach Quesadillas

From Cooking Light



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

Directions:
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.

Comments:
I always make my quesadillas on my large griddle. It's so much easier. I also usually use two tortillas instead of trying to fold them over.

These were really good. I think I put lemon juice in the sour cream instead of lime because I was kind of on auto-pilot and the lemon juice bottle is taller than the lime. But I'm not 100% on that. I ended up using about half monterey jack and half pepper jack cheese because that's what I had in the fridge.

And I left out the cilantro. But you already knew that. :-)

In any case, very good.