Peach and Brie Quesadillas with Lime-Honey Dipping Sauce

Peach and Brie Quesadillas with Lime-Honey Dipping Sauce Recipe
This intriguing Mexican dish is savory-sweet. Ripe—but firm—peaches work best; if they're too soft, they'll make the tortillas soggy.

Yield:

6 servings (serving size: 2 quesadilla wedges and about 1 teaspoon sauce)

Recipe from

Nutritional Information

Calories 157
Caloriesfromfat 23 %
Fat 4 g
Satfat 2.5 g
Monofat 1.2 g
Polyfat 0.1 g
Protein 5.3 g
Carbohydrate 25.5 g
Fiber 0.7 g
Cholesterol 14 mg
Iron 0.9 mg
Sodium 316 mg
Calcium 30 mg

Ingredients

Sauce:
2 tablespoons honey
2 teaspoons fresh lime juice
1/2 teaspoon grated lime rind
Quesadillas:
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)

Preparation

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.

Note:

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.

Ann Taylor Pittman,

June 2005
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