Pepper Jack, Peach, and Chicken Quesadillas with Sweet Sour Cream

You may have noticed I've been messing with the look of my blog lately. I think I've created something I'll stick with, for now! Much like I felt the need to re-arrange my bedroom furniture every few months growing up, I get the urge to mix things up around here. To make changes as I grow. Nothing is drastically different. All the same pages and links remain. And I hope you like the change.

Here's something else new- peach in a quesadilla! I've already done apple and mango and pineapple, so peaches shouldn't be a surprise! Local juicy ripe peaches are unbelievably cheap right now so I've been buying lots of them. And finding new ways to use them up. This recipe was published in the August issue of Cooking Light. Besides adding a few chopped chives (from my very own herb garden), I didn't change a thing. The Pepper Jack provided just the right amount of kick. A spoonful of luxurious sweet sour cream and peach salsa (recipe coming soon) finished it off.

INGREDIENTS
4 whole wheat tortillas
Monterey Jack cheese with jalapeño peppers, shredded
skinless, boneless rotisserie chicken breast, chopped
firm ripe peaches, thinly sliced
fresh cilantro, chopped
chives, chopped

Sweet Sour Cream:
1/2  tsp.  honey
splash  fresh lime juice
1/4 cup sour cream

DIRECTIONS
1. To make the sweet sour cream, in a small bowl whisk together honey, lime juice, and sour cream. Refrigerate until ready to serve.

2. Preheat a large skillet or grill pan to medium high heat. Lightly oil the skillet with cooking spray and place two tortillas on it. Top each tortilla with cheese, chicken, peaches, cilantro, chives, more cheese, and the remaining tortillas. Cook, flipping halfway through, until the cheese has melted and the outsides are crisp and golden brown. Slice and serve with sweet sour cream.

Makes 2 quesadillas.

(Adapted from Cooking Light)