Pepper Jack, Chicken and Peach 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 skinless, boneless rotisserie chicken breast
• 1  cup  thinly sliced peeled firm ripe peaches
• 4  teaspoons  chopped fresh cilantro
• Cooking spray
• Directions: 
• 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.