Pepper Jack Chicken and Peach Quesadillas

My parents love to buy me small kitchen appliances that take up a lot of space.  We have a waffle maker, a quesadilla maker, and a chocolate fountain among many that are taking up real estate in our cabinets and closets!  Although many of the gadgets are rarely, if ever used, we do use our quesadilla maker a lot......or we did.  After I made this recipe, my husband was cleaning the quesadilla maker and ended up dropping it and it broke.  Quesadillas aren't too difficult to make in a pan, so I posted the original recipe with directions on making them in a pan.  This is the way I'll have to make them in the future because the kids love quesadillas!  They loved this recipe too!  The sour cream sauce was so tasty! Who knew that a little lime and honey could add so much flavor!  Quesadillas are a really quick and easy dinner to make.  Although the ingredient list is simple, these were really tasty.  I would definitely make these again since everyone love them so much.  I served them with yellow rice, which my son loves so much!

Pepper Jack Chicken and Peach Quesadillas
recipe slightly adapted from Cooking Light, August 2010

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
1 cup chopped skinless, boneless rotisserie chicken breast
1 cup thinly sliced peeled firm ripe peaches
4 teaspoons chopped fresh cilantro

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.

Family Rating: 2 thumbs up!