Ingredients
1tbsphoney,or agave nectar
2tspfresh lime juice
1cupreduced-fat sour cream
4flour tortillas,(8 inches)
2cupsMonterey Jack cheese,shredded
2cupsrotisserie chicken breast,shredded skinless, boneless
2cupsripe peaches,thinly-sliced
½cupfresh cilantro,loosely-packed chopped
2tbspjalapeno,finely-chopped, optional
Preparation
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.
Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with ½ cup chicken, ½ cup peaches, 1 tablespoon cilantro, and ½ tablespoon chopped jalapenos. Gently fold tortillas in half.
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 1½ 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 the procedure with the remaining quesadillas.
Cut each quesadilla into wedges. Serve with sauce.
