peach and brie quesadillas


  • 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 (OR whole wheat/high fiber)
  • Cooking spray
  • Chive strips (optional)


  • 2  tablespoons  honey
  • 2  teaspoons  fresh lime juice
  • 1/2  teaspoon  grated lime rind


To prepare sauce, combine 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.

Nutrition: 157 calories, 5.3 grams protein

Source: Cooking Light


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