Life after Bariatric Surgery Group Recipes of the Month – August 2018

Peach and Brie Quesadillas with Lime-Honey Dipping Sauce

Makes 4 servings



2 tablespoons honey

2 teaspoons fresh lime juice

½ teaspoon fresh lime juice


1 cup thinly sliced, peeled, firm ripe peaches (about 2 large)

1 tablespoon chopped fresh chives

1 teaspoon brown sugar

3 ounces Brie cheese, thinly sliced

4 (8-inch) fat-free flour tortillas

Cooking spray

Chive strips (optional) 


  1. To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.
  2. To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat.
  3. Heat a large non-stick skillet over medium-high heat.
  4. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortilla in half.
  5. 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.
  6. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce.
  7. Garnish with chive strips, if desired.

Tip:  Whole wheat tortillas can add a sweet, nutty taste.

Nutrition per serving (1 quesadilla): Calories 157; Fat 4 g; Carbohydrates 26 g: Protein 5 g.                             

Recipe from Cooking Light Magazine.

 Wonton cups arranged in a circle on a white plate with a bowl of dipping sauce in the middle

Buffalo Chicken Cups

Makes 12 cups


1-2 boneless, skinless chicken breasts

1 Tbsp. olive oil

¼ tsp. smoked paprika

¼ tsp. chili powder

12 wonton wrappers

½ Tbsp. butter, melted

¼ cup cayenne hot sauce

¼ cup blue cheese crumbles

1-2 scallions, sliced thinly


  1. Preheat oven to 350F degrees.
  2. Brush chicken breasts with olive oil, and then sprinkle evenly with the smoked paprika and chili powder.
  3. Place in a baking dish and cook for 20-30 minutes, or until the center is no longer pink and the juices run clear. Remove chicken and let cool, then shred.
  4. Meanwhile, fit a wonton wrapper into each of 24 mini baking cups, pressing the wrappers carefully but firmly into sides of cups. (Be careful to keep the corners of each wonton wrapper open; otherwise you will not be able to fill them!)
  5. Bake for 5 minutes or until very lightly browned. Keep wontons in baking cups.
  6. In a medium-sized bowl, stir together the melted butter and hot sauce. Add the chicken and stir until well coated. Then fill each wonton cup with a tablespoon or two of chicken, and then top with a pinch of blue cheese.
  7. Return wonton cups to oven and cook for another 5-10 minutes, or until cheese is soft and melted. Remove and top with sliced scallions, and serve warm. These are best served immediately.

Tip:  If you’d like to save a step, you can easily substitute a rotisserie chicken for this recipe.  Just shred it, and follow the steps to mix it with the hot sauce, etc.

Nutrition per cup: Calories 70; Fat 3g; Carbohydrate 5g; Protein 7g.

Adapted from

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