Monday, March 5, 2012

Meatless Monday: Peach and Brie Quesadillas with Lime Dipping Sauce

As I mentioned, the theme for our supper club was sauces.  I wanted a little appetizer that we could eat before we sat down for dinner.  I found this recipe and thought it sounded good.  I was a little nervous, since it isn't peach season and it was found in a "Summer Cooking" spotlight.  I bought the softest, ripest peaches I could find, but like one of the supper club members commented, marinating in the honey and lime both softened and sweetened the peaches up.  Let me tell you how much my kids loved this!  Although I do have to say they are BIG fans of lemon/lime (they enjoy sucking on/eating lemon slices), they were eating these up and spooning sauce all over their quesadillas!  We got to put our rarely-used quesadilla maker to use, so in the preparation, we didn't fold over the tortilla.  These are definitely best eaten hot, right off the pan/quesadilla maker! Unfortunately, my pictures do not do this dish justice!

Peach and Brie Quesadillas with Lime Dipping Sauce

Cooking Light, June 2005


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.

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.

Family Rating: 2 thumbs up!

This recipe was shared at:

My Sweet and Savory

1 comment:

  1. What a great blend of flavors and textures. This is being featured this week at My Meatless Mondays.