This is another recipe I found in an old issue of Cooking Light. I made them for lunch when my sister was over and they were super yummy. The combination of the sweet peaches and the slight spice from the pepper jack was perfect! This is a great way to use up some left over chicken (and the sour cream sauce is especially good)!
* 1 teaspoon honey
* 1/2 teaspoon fresh lime juice
* 1/2 cup reduced-fat sour cream
* 4 (8-inch) flour tortillas (I made some for me on corn tortillas and they were also really good)
* 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
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.