-1 cup thinly sliced peeled firm ripe peaches (about 2 large)
-1 tablespoon chopped fresh chives
-1 tablespoon Sonoma Farm Tex-Mex Jalapeno
-3 ounces Brie cheese, thinly sliced
-4 (8-inch) fat-free flour tortillas
To prepare quesadillas, combine peaches, 1 tablespoon chives, and tex-mex jalapenos, 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.