Pepper Jack, Chicken and Peach Quesadillas

This is a recipe from Cooking Light that I just had to try. I made DQ and her friend cheese quesadillas and made these for BD and I. They were awesome! I served them with the Spinach Salad, also listed below. BD liked the quesadillas, but could have done without the salad.

Pepper Jack, Chicken and Peach Quesadillas
adapted from Cooking Light Makes 4 servings
Ingredients
1 tsp honey
1/2 tsp lime juice
1/2 cup reduced-fat sour cream
3/4 cup (3 oz) shredded Pepper Jack cheese
1 cup chopped cooked chicken (I used a 10 oz can)
1 cup thinly sliced peeled peaches
4 tsp chopped fresh cilantro
4 (8-inch) flour tortillas
Directions

1. Combine honey and lime juice in small bowl, stir well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to use.
2. On each tortilla, spread 3 tbsp of cheese, 1/4 cup chicken, 1/4 cup peaches and 1 tsp cilantro. Fold tortilla in half
3. Cook quesadillas either in quesadilla maker (this is what I did) or in a skilled sprayed with cooking spray. If you use a skilled, put another heavy pan on top of the quesadilla while it cooks and flip after 1 1/2 minutes
4. Cut and serve with sour cream sauce

For the Spinach Salad, first mix the following in a large bowl:

• 1 tbsp lime juice
• 1 tbsp olive oil
• 1/8 tsp salt
• 1/8 tsp pepper
• 1/8 tsp ground cumin

Top with 5oz package of baby spinach and some thin sliced red onion. Toss to coat

Tomato Pie

Being from the Midwest, I had never heard of Tomato Pie until one of my Southern friends introduced me to it. I must say, it's the best thing ever! Here it is before the topping is put on (note, don't be like me and be lazy, you do need to peel the tomatoes, and run them under water to get all of the liquidy stuff out, or your pie will be runny).

When the pie is done, and you've taken a few pieces out, it looks like this:


Without further delay, here's the recipe:

Tomato Pie

Pastry for 1- 9 inch deep-dish pie (you can use store bought)
4 tomatoes, peeled, sliced, rinsed (take out core if you like)
8-10 fresh basil leaves, chopped
1/3 cup chopped green onion
salt and pepper to taste
1 cup grated part-skim mozzarella cheese
1 cup grated cheddar cheese
1 cup mayonnaise

Directions:

1. Cook store-bought pie crust according to package directions and cool
2. Arrange tomato slices in crust, overlapping
3. Add basil and onion, then sprinkle with salt and pepper to taste
4. Mix cheeses and mayonnaise in small bowl
5. Spread over tomatoes
6. Bake at 350 degrees for 30 minutes, or until lightly browned
7. Cool about 10 minutes before slicing