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

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 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.