Sunday night, Ryan and I were hungry for a new dish. Lucky for us we came across Pepper Jack, Chicken, and Peach Quesadillas in the August issue of Cooking Light magazine. WOWSA! This one is a winner!
- 1 tsp honey
- 1/2 tsp fresh lime juice
- 1/2 cup reduced-fat sour cream
- 4 (8-inch) flour tortillas
- 3/4 cup (3 oz.) shredded Monterey Jack cheese
- 1 cup chopped skinless, boneless rotisserie chicken breast
- 1 cup thinly sliced peeled firm ripe peaches
- 4 tsp chopped fresh cilantro
- Cooking spray
1. Whisk together honey and lime juice. Next, add sour cream to the mix and cover and chill until ready to use.
2. Sprinkle 3 tablespoons cheese over half of each tortilla; next, add 1/4 cup chicken, 1/4 cup peaches, and 1 tsp cilantro. Fold tortillas in half.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cooking Light says to top quesadillas with a cast-iron or other heavy skillet, but we did it without all that and just used a spatula. It worked out fine. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned. Cut each quesadilla into wedges before serving with lemon-sour cream sauce.
Totally tasty and lite, and only 364 calories, but 21.3g of protein. We heart this one!
We paired our quesadillas with a spinach salad and some red onion and cumin vinaigrette. Absolutely lovely. The dressing is really easy, too. Mix 1 tbsp of fresh lime juice with 1tbsp of extra-virgin olive oil, ⅛ teaspoon salt, ⅛ teaspoon freshly ground black pepper, and ⅛ teaspoon ground cumin. A little goes a long way.