Peach and Brie Quesadillas with Lime-Honey Dipping Sauce
(Starter)

INGREDIENTS (Sauce)

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

INGREDIENTS (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)

DIRECTIONS

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.

Calories: 157 (23% from fat). Fat: 4g (sat 2.5g, mono 1.2g, poly 0.1g). Protein: 5.3g. Carbohydrate: 25.5g. Fiber: 0.7g. Cholesterol: 14mg. Iron: 0.9mg. Sodium: 316mg. Calcium: 30mg.

SERVINGS: 6 (serving size: 2 quesadilla wedges and about 1 teaspoon 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.

Recipe from Cooking Light, JUNE 2005.