I took the day off yesterday and after going to the dentist in the morning, I spent the rest of the day reading and lounging around (a mental health day). It felt wonderful. The problem with me having time to myself is I come up with all of these crazy ideas of things to do that I spend a lot of time thinking about but never actually end up doing. Like writing a novel or traveling across the country – both things that I plan to do one day, even if I’m old and gray when I do it. In all of my reading and daydreaming, I paused to make myself a delightfully light summer lunch: Peach and Brie Quesadillas with Lime-Honey Dipping Sauce.
Thin slices of peaches are tossed with a touch of brown sugar and chopped chives before being folded into a tortilla with soft Brie cheese and toasted. The buttery, nuttiness of the Brie complements the natural sweetness in the peaches making them a perfect pair and the slight onion flavor of the chives gives this quesadilla an overall savory bite. I like the idea of using these ingredients in a panini or grilled cheese so go crazy and make this however you want. The dipping sauce is a simple mixture of lime zest, lime juice and honey tops off each bite with a bright, sweet ending. All of these flavors are terrific together.
Combine peach slices, chives and brown sugar in a bowl, tossing gently to coat.
Spread Brie over half of one tortilla and top with peach mixture. Fold in half and repeat with other tortillas.
Spray a large nonstick skillet with cooking spray, heated over medium-high heat. Place folded quesadillas in the pan and cook 2 minutes on each side or until tortillas are lightly browned and crisp.
In a small bowl, combine honey, lime zest and lime juice with a whisk and set aside.
Cut each quesadilla into wedges and serve with sauce.
- Low-carb whole-wheat tortilla
Overall Rating: Love It
Source: Cooking Light Magazine