Ingredients from Cooking Light
- These were fabulous and so easy to make! I loved the sour cream for the dipping sauce and how the peaches complimented the chicken and pepper jack cheese nicely. Next time, I will put more peaches inside of my quesadilla. I will definitely be making these again . Maybe even for lunch tomorrow since I have enough for one more. Peaches are so good too.
Pepper Jack, Chicken, and Peach Quesadillas
Ingredients
- 1 teaspoon honey
- ½ teaspoon fresh lime juice
- ½ cup reduced-fat sour cream
- 4 (8-inch) flour tortillas
- ¾ cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
- 1 cup chopped skinless, boneless rotisserie chicken breast
- 1 cup thinly sliced peeled firm ripe peaches
- 4 teaspoons chopped fresh cilantro
- Cooking spray
Instructions
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 ¼ cup chicken, ¼ 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 ½ 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.
Nutrition
- Calories: 364
- Fat: 15.5
- Fiber: 2.2
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