Pepper Jack, Chicken, and Peach Quesadillas

Found this recipe in the August issue of Cooking Light magazine last summer and it quickly became a warm weather favorite. I suggest grilling a little extra chicken with a meal earlier in the week and saving for some for these quesadillas.  We prefer chicken thigh because it is more flavorful but breast works just fine.  You can also use rotisserie chicken to make this
recipe even easier. We think you will love the combination of flavors in this summer specialty. 

Quesadilla 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 cooked chicken breast or thigh
1 cup thinly sliced firm ripe peaches
4 teaspoons chopped fresh cilantro
Cooking spray

Directions:

1. Combine honey, lime juice and sour cream in a small bowl, stirring well with a whisk. Cover and chill until ready to serve.
2. Place tortillas flat on a work surface. Sprinkle some cheese over half of each tortilla; top each tortilla with chicken, 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.

Suggested Side:  Spinach  Salad with Cumin Vinaigrette
Combine 1 tablespoon fresh lime juice, 1 tablespoon extra-virgin olive oil, 1/8 teaspoon salt, 1/8 teaspoon freshly ground pepper, and 1/8 teaspoon ground cumin in large bowl.  Top with  fresh baby spinach and 1/2 cup thinly sliced red onion.  Toss gently to coat.