Not so much a recipe here, but a delicious idea to be sure! The peaches were irresistibly beautiful at the market this weekend, making this quick dinner meal that I adapted from Cooking Light even more scrumptious.
1 teaspoon honey
1/2 teaspoon lime juice
1/2 cup sour cream
shredded Pepper Jack cheese
1-2 cups shredded chicken
2 firmly ripe peaches peeled and sliced thin
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.
Place tortillas flat on a work surface. Sprinkle half with cheese then top with shredded chicken, one slightly overlapping layer of peaches, and a bit of cilantro.
Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan and top with cast-iron or heavy skillet (leaving it there!) to help them cook more even. Cook about 1 1/2 minutes or until crisp and lightly browned. Flip and repeat on other side. Remove quesadillas from pan; set aside and keep warm while repeating with remaining tortillas and filling.
Serve with sour cream mixture and black beans.