Chris Santos, chef and owner of NYC hotspots The Stanton Social and Beauty & Essex, created this sweet, savory, crunchy double-decker quesadilla.
Serves 8


  • 12 (6-inch) flour tortillas
  • 1 peach, sliced and sautéed quickly with chopped thyme
  • 1/4 lb of Brie cut into very thin slices
  • 1/4 of one red onion sautéed in butter until caramelized
  • 1/4 c honey


Place two tortillas on a flat surface. Evenly distribute about 1/4 of the peaches, onions and brie on each of the layers. Season well with salt and pepper. Stack the tortillas on top of each other. Add a plain tortilla on top to complete the three layers. Press down firmly. Repeat procedure using remaining ingredients.

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


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