PEACH AND BRIE QUESADILLAS WITH HONEY DIPPING SAUCE

Submitted by Joyce Volp,  Highlands Ranch Rotarian Adapted from Cooking Light Magazine

Sauce:

• 2  Tbs         honey
• 2  tsp          fresh lime juice
• 1/2  tsp      grated lime rind

Quesadillas:

• 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)

Preparation

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.

Servings: 6