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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.

Cooking Light JUNE 2005

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

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.

Nutritional Information

Amount per serving
  • 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
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