Wednesday, August 4, 2010
Chicken and Peach Quesadillas
*Adapted from Cooking Light magazine, August 2010.
PREP: 20 minutes
1 tsp. honey
1/2 tsp. fresh lime juice
1/2 cup reduced-fat sour cream
4 (8-inch) flour or wheat tortillas
3/4 cup shredded Pepper Jack cheese (Monterey Jack cheese with jalepeno peppers)
1 cup chopped skinless, boneless rotisserie chicken breast
1 peeled firm ripe peach, diced
4 teaspoons chopped fresh cilantro
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 Tbsp. of cheese over 2 tortillas; top each with 1/2 cup chicken, 1/2 cup peaches, and 2 tsp. cilantro. Finish off by topping them with another 3 Tbsp. of cheese and another tortilla.
3. Place quesadillas on a baking sheet coated with cooking spray. Spray tops of quesadillas with cooking spray and bake at 425 degrees for 5 minutes or until top tortilla is golden brown and starting to bubble up.
4. Serve with honey, lime, and sour cream sauce.
SUGGESTION: Serve with Spinach Salad with Cumin Vinaigrette. To prepare salad, combine 1 Tbsp. fresh lime juice, 1 Tbsp. olive oil, 1/8 tsp. salt, 1/8 tsp. freshly ground black pepper, and 1/8 tsp. ground cumin an a large bowl. Top with 1 (5-oz.) package fresh baby spinach and 1/2 cup red onion; toss gently to coat.