- Cooking Time:
- Servings: 6
- Preparation Time:
- 2 tablespoons honey
- 2 teaspoons fresh lime juice
- 1/2 teaspoon grated lime rind
- 1 cup thinly sliced peeled firm ripe peaches (about 2 large)
- 1 tablespoon chopped fresh chives
- 1 teaspoon brown sugar
- 3 ounces Brie cheese, thinly sliced
- 4 (8-inch) fat-free flour tortillas
- Cooking spray
- Chive strips (optional)
- This intriguing appetizer is savory-sweet. Ripe--but firm--peaches work best; if they're too soft, they'll make the tortillas soggy.
- Placing the fillings on one side of the tortilla and folding the other half over (like a taco) makes the quesadillas easier to handle.
- Whole wheat tortillas would also be great, offering a sweet, nutty taste.
- The lime-honey dipping sauce balances the richness of the buttery filling.
- To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.
- To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat.
- Heat a large nonstick skillet over medium-high heat.
- Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half.
- Coat pan with cooking spray.
- Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp.
- Remove from pan; keep warm.
- Repeat procedure with remaining quesadillas.
- Cut each quesadilla into 3 wedges; serve with sauce.
- Garnish with chive strips, if desired.
NotesI made these for a brunch once and they were heavenly!
(Recipe courtesy of Cooking Light)
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Halloween Easy Eerie Edibles
Cupcake Wars Winning Blueberry Pancake Cupcake Recipe
Vegan Glass Jar GoodiesSee More
Mochi (sticky sweet rice cakes)
Thai Vegetable Stir Fry
Virgin Pomegranate and Cranberry BellinisSee More