Peach and Brie Quesadillas
- Yield 12 wedges servings
Ripe but firm peaches work best. If the peaches are too ripe, the quesadillas will be soggy. Placing the fillings on one side of the tortilla and folding the other half over like a taco makes the quesadillas easier to handle.
- Lime honey dipping sauce:
- 2 tablespoons honey
- 2 teaspoons fresh lime juice
- 1/2 teaspoon grated lime zest
- 1 cup thinly sliced peeled peaches (about 2 large)
- 1 tablespoon chopped fresh chives
- 1 teaspoon brown sugar
- 4 (8-inch) flour tortillas
- 3 ounces Brie cheese, thinly sliced
For the sauce:
- Whisk the honey, lime juice and lime zest in a bowl until combined.
For the quesadillas:
- Gently toss the peaches with the chives and brown sugar in a bowl until coated.
- Top each tortilla with one-fourth of the cheese and one-fourth of the peach mixture and fold over to enclose the filling.
- Heat a large nonstick skillet over medium-high heat until hot and spray with nonstick cooking spray.
- Place two quesadillas in the prepared pan and cook for 2 minutes on each side or until the quesadillas are light brown and crisp. Remove to a baking sheet and cover to keep warm.
- Repeat the procedure with the remaining quesadillas. Cut each quesadilla into three wedges and garnish with strips of fresh chives. Serve warm with the sauce.
Recipe reprinted with permission from the Devon Horse Show and Country Fair, Appetizers at Devon, A Collection of Recipes from the Devon Horse Show and Country Fair (Devon Horse Show and Country Fair, 2008)