Brie, Chicken & Peach Quesadillas

Brie, Chicken & Peach Quesadillas

Ingredients

3 tablespoons honey
1 teaspoon grated lime peel
1 tablespoon fresh lime juice
4 ounces French Triple Crème Brie cheese, thinly sliced
1⅓ cups shredded Riesling Wine Chicken with Code 3 Spices Sea Dog rub (recipe link below)
1 large homegrown peach, halved, pitted, and sliced into 20 slices
4 large tortillas (8-inch diameter)
Dierbergs olive oil

Directions

In small bowl, whisk together honey and lime peel and juice; let stand 15 minutes to develop flavors.

Lightly coat grill pan or large skillet with no-stick cooking spray; heat over medium heat. Divide cheese, chicken, and peaches evenly on one half of each tortilla. Fold tortillas in half to cover filling; lightly brush tops with olive oil.

Place tortillas oil-side down in grill pan; cook in batches until lightly browned, about 2 to 3 minutes. Lightly brush top of tortillas with olive oil, turn, and cook until cheese is melted and tortilla is crisp, about 2 minutes. Cut into wedges; drizzle honey mixture over tops.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 471
Cholesterol: 81 mg
Fat: 23 g
Sodium: 745 mg
Carbohydrates: 43 g
Protein: 21 g
Fiber: 1 g

Related Recipes

Riesling Wine Chicken with Code 3 Spices Sea Dog Rub

Riesling gives the chicken a subtle sweetness.