This recipe comes from chef Chris Santos from the Stanton Social in New York City.




  • Combine all ingredients for chile honey in mixing bowl. Stir and set aside.

  • 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 barbecue grill or in saute 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 chile honey.