Pepper Jack, Chicken, and Peach Quesadillas

If you are running out of ideas for what to do with your peaches this is a good way to incorporate them into a meal. I used a jalapeno pepper I got in my share last week instead of buying cheese with jalapenos in it. I also used chicken breasts and saute them with an onion (from my share) in place of the rotisserie chicken (may increase total cooking time).

Enjoy!

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