Another Great Recipe by Stuart Reznick...

Pepperjack, Chicken and Peach Quesadilla

Ingredients:

• 1 tsp honey
• 1/2 tsp fresh lime juice
• 1/2 c reduced fat or light sour cream
• 4 (8inch) flour or wheat tortilla
• 3/4 c (3oz) reduced-fat Shredded Monterey Jack cheese with peppers
• 1 cup chopped cooked chicken breast
• 1 cup thinly sliced peeled firm ripe peaches (see peach salsa recipe)
• 4 tsp chopped fresh cilantro

Directions:

Combine honey and lime juice. Add sour cream and chill until ready to serve. Place tortillas on work surface and spread the cheese, chicken, peach salsa (see recipe below) and 1 tsp cilantro on half of the tortilla. Fold the tortilla in half. Coat pan with cooking spray and cook 1 1/2 minutes on each side. Cut into wedges. Serve with sauce and/or salsa.

Grilled Peach Salsa

Ingredients:

• 2 firm, ripe yellow peaches or nectarines
• 1/2 small red onion, finely diced
• 1/3 cup chopped fresh cilantro leaves
• 1 jalapeño, seeded and finely diced
• 2 Tbs. fresh lime juice
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Directions

1. Preheat a grill over medium-high heat.
2. Oil the grill’s surface.
3. Cut each peach in half and remove the pits. Place the peaches cut side down on the grill and cook until the peaches soften slightly and grill marks are formed, about 3 minutes. Allow to cool for 5 minutes, then chop.
4. In a medium bowl, toss to combine the peaches, onion, cilantro, jalapeño, lime juice, salt and pepper. Set aside at room temperature.

Nutrition Facts:

• servings per Recipe: 4
• Serving Size: 2 tacos with salsa
• Calories: 330
• Fat: 16 g
• Carbs: 25 g
• Protein: 17g

Recipes adapted from www.key ingredient.com