Submitted by Joyce Volp, Highlands Ranch Rotarian Adapted from Cooking Light Magazine
- 2 Tbs honey
- 2 tsp fresh lime juice
- 1/2 tsp grated lime rind
- 1 cup thinly sliced peeled firm ripe peaches (about 2 large)
- 1 Tbs chopped fresh chives
- 1 tsp 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.
1 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.