Pepper Jack, Chicken and Peach Quesadillas

Pepper Jack, Chicken and Peach Quesadillas
****Susan's Note: My husband and I enjoyed this for a quick, simple meal. I used "low carb" tortillas and oiled the pan instead of using lots of cooking spray. The oil lends to a nice crispy brown finish. I didn't have Monterey Jack cheese so I used shredded cheddar and I diced up 2 jalapeno peppers (no membranes or seeds). I also used nectarines instead of peaches. These were tasty. I used a heavy pasta pot to "weigh down" the quesadillas.****

Total: 30 minutes
Yield: 4 servings (serving size: 1 quesadilla and 2 tablespoons sauce)
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.

Nutritional Information
Calories:
364
Fat:
15.8g (sat 7.4g,mono 5.8g,poly 1.4g)
Protein:
21.3g
Carbohydrate:
33.5g
Fiber:
2.2g
Cholesterol:
68mg
Iron:
2.1mg
Sodium:
485mg
Calcium:
235mg
Kathryn Conrad, Cooking Light, AUGUST 2010