Peach, Chicken & Pepper Jack Quesadillas

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Gimme some Oven

Total Time

15 minutes

Prep Time

5 minutes

Cook Time

10 minutes

Rating

(0)

Ingredients

4 quesadillas

1 Tbsp. honey or agave nectar
2 tsp. fresh lime juice
1 cup reduced-fat sour cream
4 (8-inch) flour tortillas
2 cups shredded Monterey Jack cheese
2 cups shredded skinless, boneless rotisserie chicken breast
2 cups thinly-sliced ripe peaches
1/2 cup loosely-packed chopped fresh cilantro
2 Tbsp. finely-chopped jalapeno (optional)

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Preparation

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Step 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.

Step 2

Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/2 cup chicken, 1/2 cup peaches, 1 tablespoon cilantro, and 1/2 tablespoon chopped jalapenos. Gently fold tortillas in half.

Step 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.