Cellphone Chronicles – What I Tried This Week:
Peach Quesadillas
In a nut shell: Simple Cheese Quesadillas topped with a Peach Jalapeno Salsa. A Recipe from Food and Wine Magazine.
Would I Make This Again?
Absolutely yes. I will make this again, and it will appear here on my blog.
This recipe calls for using Apricots. I used Colorado Palisade peaches. Over the next few months, I’d really like to publish more peach recipes. Here in Colorado we’re very proud of our Palisade peaches and I’d like to become more of a resource for our local fruit.
Before I publish, I’ll remake using Corn Tortillas. I really liked the corn tortilla results for the recipe I published for Ham and Cheese Quesadillas.
I’ll then decide whether to publish using corn or flour tortillas.
Points and Perks
- Perk: It’s a very easy recipe … ready in under 30 minutes.
- Perk: We love a sweet, salty, spicy flavor combo.
- Perk: You don’t have to wait for peach season, frozen peaches work fine as long as you pat them dry with a paper towel.
- Perk: It was a nice snacky-style meal to serve for two.
- Point #1: I don’t think I’ll ever try the suggested apricots. However, I’m sure it would be good.
- Point #2: We used shallots practically every day in Culinary School. Always love an excuse to include them in a recipe.
- Point #4: I’ve been trying to use that blue plate in my blog photos for years. It just doesn’t work, too garish. Serve this on a white plate.
You Might Be Interested In
Queso Fresco Quesadillas with Peaches
Ingredients
- 2 Peaches Pitted and thin sliced or chopped
- 1 Jalapeno Pepper sliced thin, seeds and veins removed if you want to lessen heat
- 1/2 shallot thin sliced
- 1/4 cup Cilantro leaves chopped
- 2 Tablespoons Lime juice fresh squeezed
- 1 Tablespoon Orange juice fresh squeezed
- 1/8 teaspoon Kosher Salt
- 1 teaspoon Canola oil
- 4 Flour tortillas 8-inch
- 2/3 Cup Mozzarella cheese grated
- 1/4 Cup Queso Fresco Cheese Crumbled
Instructions
- In a medium bowl, combine the peaches, jalapeño, shallots, cilantro, lime and orange juices. Season with salt and set aside.
- In a non-stick skillet, heat 1/2 teaspoon of the oil. Place one tortilla in the skillet and scatter half of each of the cheeses evenly over the top. Top with the second tortilla and cook over moderately high heat until crisp on the bottom, about 3 minutes.
- Carefully flip it over and cook for another 2-3 minutes until cheese is melted and the second side is golden. Repeat with the remaining oil and second quesadilla. Slice the quesadillas into wedges, transfer to a plate, and spoon the peach mix over the quesadillas.