Pepper Jack, Chicken, and Peach Quesadillas

Photo: John Autry; Styling: Mindi Shapiro
Give average chicken quesadillas new life with sweet peaches and spicy cheese. For the kids, try fontina or Monterey Jack instead.

Yield:

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

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional 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

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

Preparation

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.

Note:

Kathryn Conrad,

August 2010