Peach and Brie Quesadillas with Lime-Honey Dipping Sauce

This appetizer that Jill served at Sienna's baptism party were a huge hit.

Ripe, but firm peaches work best.  If they are too soft, they'll make the tortillas soggy. 

Sauce:
2 tablespoons honey
2 tablespoons fresh lime juice
1/2 teaspoon grated lime rind

Quesadillas:
1 cup thinly sliced peeled firm ripe peaches (abougt 2 large)
1 tablespoon chopped fresh chives
1 teaspoon brown sugar
3 ounces Brie cheese, thinly sliced
4 (8 inch) flour tortillas

Cooking spray

To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.*
*(I doubled the sauce recipe).

To prepare quesadillas, combine peaches, 1 tablespoon chives and sugar, tossing gently to coat.  Heat a large skillet over medium high heat.  Arrange one fourth of the 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.

Note:

Placing the fillings on one side of the tortilla and folding the other half over (like a taco) makes the quesadillas easier to handle.