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Pepper Jack, Chicken, and Peach Quesadillas

Pepper Jack, Chicken, and Peach Quesadillas
Photo: John Autry; Styling: Mindi Shapiro
Total time 30 mins
Yield

4 servings (serving size: 1 quesadilla and 2 tablespoons sauce)

Give average chicken quesadillas new life with sweet peaches and spicy cheese. For the kids, try fontina or Monterey Jack instead.

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

Nutrition Information

  • calories 364
  • fat 15.8 g
  • satfat 7.4 g
  • monofat 5.8 g
  • polyfat 1.4 g
  • protein 21.3 g
  • carbohydrate 33.5 g
  • fiber 2.2 g
  • cholesterol 68 mg
  • iron 2.1 mg
  • sodium 485 mg
  • calcium 235 mg

How to Make It

  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.