Wednesday, August 25, 2010

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 jalapeƱo 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

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