I made this tonight and loved it. I made some alterations...but only b/c I forgot something at grocery store. I did not have chives so I caramelized sweet Videlia onion, put peaches on top of onions right before pulling off the heat, let them sit a few minutes then placed in a bowl with the brown sugar. I accidentally misread amount of brown sugar and did tablespoon. Still great, but next time will use the tsp as recipe says. My fault there. I loved the recipe. I used a supermarket brie too...not a triple cream or something I would use if paring with fresh fruits and bread, and it turned out just fine. I will definitely make this again. Loved the unusual pairing of ingredients. The sauce was interesting...very sweet. I think I will add more lime juice next time and maybe a kick of hot pepper...I like hot and sweet together.
Peach and Brie Quesadillas with Lime-Honey Dipping Sauce
This intriguing Mexican dish is savory-sweet. Ripe—but firm—peaches work best; if they're too soft, they'll make the tortillas soggy.
More From Cooking Light
- Calories: 157
- Calories from fat: 23%
- Fat: 4g
- Saturated fat: 2.5g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.1g
- Protein: 5.3g
- Carbohydrate: 25.5g
- Fiber: 0.7g
- Cholesterol: 14mg
- Iron: 0.9mg
- Sodium: 316mg
- Calcium: 30mg
- 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)
- 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.
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.
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