Pepper Jack, Chicken, and Peach Quesadillas

This recipe was featured in the August Cooking Light magazine. It sounded different so of course we had to try it!

While the recipe might sound somewhat different the taste is outstanding; a great combination of salty, sweet, and spicy. This was such a great way to make the best of the peaches in season right now!

The fact that it come sin at only 360 calories per serving is even better.

You might be tempted to forgo the lime sour cream sauce. DON'T!

The only change that we made to the recipe was that we didn't fry the quesadillas, instead we did them on the grill. Other than that we followed the recipe as printed with wonderful results!

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 (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

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 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.

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