Peach, Chicken & Pepper Jack Quesadillas

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  Honey(15g)
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  Lime Juice, Fresh(10g)
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  Sour Cream, Fat-Free(240g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Flour Tortillas
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  Cheese, Monterey Jack, 2%(480g)
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  Chicken Breast, Grilled(480g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Peach(480g)
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  Cilantro, Fresh(120g)
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  JalapeñO Pepper(30g)

Instructions

1. 1Combine the honey and lime juice in a small bowl, whisking until smooth. Stir in the fat-free sour cream until fully incorporated. Cover and refrigerate until ready to serve.
2. 2Dice the peaches into ½-inch pieces and finely chop the jalapeño pepper. Slice the cooked chicken breast into bite-sized pieces if not already shredded.
3. 3Lay each flour tortilla flat on a work surface. Sprinkle 3 tablespoons of Monterey Jack cheese over the lower half of each tortilla, then top with ½ cup of the chicken, ½ cup of the diced peaches, 1 tablespoon of fresh cilantro, and ½ tablespoon of the chopped jalapeño. Fold each tortilla in half gently to enclose the filling.
4. 4Heat a large nonstick skillet over medium-high heat and lightly coat with cooking spray. Place 2 folded quesadillas in the pan and immediately top with a cast-iron skillet or other heavy weight to press them down.
5. 5Cook 1½ minutes until the bottom tortilla is crisp and light golden brown, then carefully flip and cook the other side for 1½ minutes until crispy and lightly browned—the cheese should be melted and visible at the edges.
6. 6Transfer the cooked quesadillas to a plate and keep warm. Repeat steps 4–5 with the remaining 2 quesadillas.
7. 7Cut each warm quesadilla into 4 wedges and divide evenly into 4 serving plates while hot.
8. 8Serve immediately with the chilled honey-lime sour cream sauce on the side for dipping.