Recipe adapted from Cooking Light, August 2010
Personal Note: Peaches? Have a lost my marbles? No, and maybe. But the warm peaches are a pleasant compliment to the pepper jack cheese and acts as a bouncer to break up the carb party that sneaky quesadillas are usually known to throw.
Plan of Attack:
1. Mix Dip
2. Prep Quesadillas
3. Cook
Ingredients for 4 Quesadillas:
Dip:
1 tsp honey
½ tsp lime juice
½ C plain yogurt (recipe calls for reduced-fat sour cream. I didn’t have any, so I subbed yogurt and it was still delicious. So have your pick)
Quesadillas:
4 (8-inch) whole wheat (or flour, if you must) tortillas
¾ C shredded Pepper Jack Cheese
1 C chopped, skinless, boneless rotisserie chicken*
1 C THINLY sliced firm ripe peaches (preferably local in nature)
4 tsp fresh cilantro (optional)
Cooking spray
Instructions:
- Combine honey and lime juice, whisk together. Stir in yogurt OR sour cream. Cover and chill until ready to serve.
- Place tortilla on a flat work surface. Sprinkle 3 tbsp of cheese over half of each tortilla; top with ¼ C chicken, ¼ C peaches and 1 tsp cilantro then a little more cheese. Fold tortillas in half.
- Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan and top quesadillas with another heavy pan.*
- Cook 1 ½ minutes on each side or until it reaches desired crispness.
- Repeat until all are done
- Cut into wedges and serve with chilled dip.
- Enjoy!
Nutritional Info Per Quesadilla:
364 Calories
15.8g total fat (7.4g saturated)
21.3g Protein
33.5g Carbohydrates
2.2g Fiber
68mg Cholesterol
2.1 mg Iron
485mg Sodium
235mg Calcium
*Option*
I used my Panini press to cook my quesadillas and followed the light indicators. You can also use a Jorge (what I call my George Foreman Grill) to get the job done quickly.
If you opted for the super chef option and CrockPotted your own chicken, It makes your life so much easier because I just grabbed some out of fridge!
No comments:
Post a Comment