- 3 ripe peaches
- 1 Tbs lemon juice
- 6 7-inch round flour tortillas
- 6 oz brie cheese
- 1/2 cup toasted pecans, chopped
Peel, halve and pit peaches. Slice thinly lengthwise. Transfer to bowl and toss with lemon juice; set aside.
Place tortillas on work surface. Cut brie into long thin slices; divide half along bottom of each tortilla. Sprinkle with pecans; top with overlapping peach slices and remaining cheese slices. Fold over.
Cook per cooking Quesadillas in skillet. Let stand for 3 minutes before cutting each into 3 wedges
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