Peach and Brie Quesadillas with Lime-Honey Dipping Sauce
Servings: 6 (serving size: 2 quesadilla wedges and 1 teaspoon sauce)
2 tablespoons honey
2 teaspoons fresh lime juice
½ 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 oz. Brie cheese, thinly sliced
4 (8 inch) fat-free flour tortillas
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 ¼ of cheese and ¼ 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 line-honey dipping sauce balances the richness of the buttery filling.