Here’s the problem: You invite people over to your place for a backyard summer cookout, you stock up on food for the grill, you tell your buddies to bring the beer, and you think you have everything handled—until you realize that your guests arrived already hungry. They want to eat. Like NOW.

It’s best you prepare for moments like these.

You could rip open a bag of Flamin’ Hot Cheetos like an amateur, or you could give your guests something worth talking about as the mill around the grill. Try the following recipe provided by Chris Santos a New York City chef. He’s created a way to take peak-season peaches to the next level,  tucking them into a quesadilla with creamy brie, red onion, and a sweet-and-spicy red chile honey that’s so good you’ll want to lick it off the spoon. Just resist the urge to do that. Your guests will no longer be hungry, resolving the situation, but not in a good way.

Caramelized Peach and Brie Quesadilla with Red Chile Honey
Recipe by Chris Santos, chef and owner of Beauty & Essex and Stanton Social

What you'll need:
6 6-inch flour tortillas
1 peach, pitted and sliced very thin
1/4 lb of brie cut into very thin slices
1/4 of one red onion, sliced thin
1 Tbsp butter
1 Tbsp canola oil
Salt and pepper

For the red chile honey:
1/4 cup honey
1 tsp crushed red pepper
1/2 tsp ancho chile powder

How to make it:
1. Heat the butter in a medium-sized pan over medium-low heat. Add the sliced onions and saute, stirring often, until the onions begin to caramelize, or brown, about 10 to 15 minutes. Set aside.
2. Heat the canola oil in a medium-sized pan over medium-high heat. Add the sliced peaches and saute until the peaches become slightly tender, about 2 minutes on each side. Set aside.
3. Lay 2 tortillas down side by side, and place half of peaches, onions, and brie on top of each one, covering the surface of the tortilla. Season with salt and pepper.
4. Place the first tortilla on top of the other. Then, stack the third, plan tortilla on top. Press down firmly. Repeat this process with the remaining ingredients.
5. In a medium-sized pan over medium-low heat, cook the assembled quesadillas until golden on each side, about 5 minutes per side. Cut each quesadilla into 8 triangular pieces. Drizzle with chile honey. 

Via: Make Peach And Brie Quesadillas With Spicy Honey