Carmelized Peach and Goat Cheese Quesadilla

When I saw this recipe I knew I had to try it. The first time I only had goat cheese and it was good. Yesterday I made it again, this time with brie. It was perfection.

The great thing is you can pre-make all the ingredients. Put the quesadillas together, stack them and you are ready to grill. These will be the hit appetizer of your party or bbq. Serve with a salad for lunch.

Caramelized Peach and Brie (or Goat Cheese) Quesadilla with Ancho Chile Honey
Adapted from Chris Santos


Makes 4 servings (2 quesadillas, 16 slices).

4 8-inch flour tortillas
1 peach, sliced and sauteed quickly with chopped thyme
1/4 pound brie or 6-8 ounces goat cheese
1/4 of one red onion , sauteed slowly in butter (until caramelized)

For the Chile Honey
1/4 cup honey
1 teaspoon crushed red pepper
1/2 teaspoon ancho chile powder

Combine all ingredients for chile honey in mixing bowl. Stir and set aside.
Place a tortilla on a flat surface. Spread the goat cheese on the tortillas and then evenly distribute about 1/4 of the peaches and onions. Season well with salt and pepper. Top with another tortilla.

To cook, place on hot barbecue grill or in saute pan with very little oil. Grill until golden on one side. Flip and grill until golden on the other side.
Cut each quesadilla into eight triangular slices. Drizzle with chile honey.

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