I've been so lazy lately. I haven't been to the grocery store for quite some time. We are living off meat from the freezer, garden produce, artisan dough, and gifts from our sweet neighbor--she has been bringing us a bag of Allred's peaches and a sack of corn each week. I love peach season. I was trying to think of all the things I used to do with peaches before I got so lazy, and this yummy lunch or appetizer came to mind (Jayne, you could still try it even if it contains cheese):
Peach and Brie Quesadillas with Lime-Honey Dipping Sauce
This intriguing appetizer is savory-sweet. Ripe—but firm—peaches work best; if they're too soft, they'll make the tortillas 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. Whole wheat tortillas would also be great, offering a sweet, nutty taste. The lime-honey dipping sauce balances the richness of the buttery filling.
Sauce:
2 tablespoons honey
2 teaspoons fresh lime juice
1/2 teaspoon grated lime rind
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
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.
Yield: 6 servings (serving size: 2 quesadilla wedges and about 1 teaspoon sauce)
CALORIES 157 (23% from fat); FAT 4g (sat 2.5g,mono 1.2g,poly 0.1g); IRON 0.9mg; CHOLESTEROL 14mg; CALCIUM 30mg; CARBOHYDRATE 25.5g; SODIUM 316mg; PROTEIN 5.3g; FIBER 0.7g
Cooking Light, JUNE 2005
Thursday, August 6, 2009
Peach and Brie Quesadillas with Lime-Honey Dipping Sauce
Subscribe to:
Post Comments (Atom)
2 comments:
Mark doesn't like brie but I LOVE it. He does love peaches though so maybe he will not notice the brie through the peaches. This sounds yummy, will you invite me over next time you make it?
Hey Emily. Roger doesn't always like Brie either, but for this I have bought spreadable brie (in a little tub) and he likes that better. Depends on the brand for him--I swear half the time he thinks brie is rotten! That'll help people want to try this :)
I'll just invite you over for lunch one day.
Post a Comment