In a medium skillet, heat 1 tablespoon of butter or olive oil over medium heat. Add diced ripe peaches and sauté for 2-3 minutes until they start to soften.

Stir in honey, fresh lime juice, soy sauce, smoked paprika, ground cumin, and red-pepper flakes. Simmer for about 2 minutes until it thickens slightly.

Remove from heat and fold in shredded cooked chicken and half of the chopped cilantro.

Take a large tortilla, sprinkle Monterey Jack cheese over half, add the peach-chicken mixture, and top with more cheese. Fold tortilla over to seal.

In the skillet over medium heat, cook the folded quesadilla for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes.

Remove from skillet, let rest for a minute, slice into wedges, and serve warm with lime juice and red-pepper flakes.