• 4servings
  • 364calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 teaspoon honey

  2. 1/2 teaspoon fresh lime juice

  3. 1/2 cup reduced-fat sour cream

  4. 4 (8-inch) flour tortillas

  5. 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers

  6. 1 cup chopped skinless, boneless rotisserie chicken breast

  7. 1 cup thinly sliced peeled firm ripe peaches

  8. 4 teaspoons chopped fresh cilantro

  9. Cooking spray

Instructions Jump to Ingredients ↑

  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.


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