Queso Fresco Quesadillas topped with a spicy peach chile salsa is just about the tastiest appetizer, snack, light meal I can think of. Corn tortillas fried golden and filled with Queso Fresco and Mozzarella Cheese can be made in less than 30 minutes.
In late July when our fresh Colorado Palisade Peaches hit our markets, this Queso Fresco Quesadilla recipe is one of the first things I make.
I’ve learned to make, and prefer making quesadillas with corn tortillas. Fried crispy, yellow corn tortillas have a sweet, earthy and more rustic flavor than a flour tortilla. And they seem to thrive when fried in butter.
Combine that assertive corn flavor with creamy melted cheese and a sweet tangy peach Summer salsa and the combination is divine.
What Is Queso Fresco?
This recipe calls for Queso Fresco, simply translates into fresh cheese, is a Mexican cheese product you’ll find on the Mexican produce aisle at the super market.
But can you melt Queso Fresco? It’s comes with a bold tangy flavor, but it’s not a great melting cheese. You’ll want combine it with a any good white melting cheese. Queso Oaxaca, Muenster and Mozzarella are all good choices.
Queso Fresco Quesadillas are very easy quesadillas to make. Eat them while they’re hot off the pan, topped with Peach Chile Salsa. The sweet salty combo of the cheesy quesadilla and the peach salsa is amazing, but if you’d like, use your favorite salsa.
For Peach Chile Salsa
- Place sliced peaches, jalapeno peppers, shallots and cilantro in a bowl. Add lime juice, orange juice, a little salt and pepper. Give it a good stir and let it stand while you make the quesadillas.
For The Queso Fresco Quesadillas
- Corn Tortillas. I recommend using Yellow Corn Tortillas. They’re sturdier than White Corn Tortillas and the flavor more “corn forward”.
- Queso Fresco Cheese
- Good white melting cheese. I’ve chosen Mozzarella.
- Step 1: Using your favorite omelette pan, or a comal, melt butter over medium heat. Once the butter bubbles have started to subside, add a corn tortilla. Top the sizzling tortilla with Queso Fresco and grated Mozzarella.
- Step 2: Place another corn tortilla on the top of the cheese. Once the bottom tortilla is golden, use a spatula to flip the quesadilla. Cook until other side is golden and cheese has melted.
Tips For Success
- Use a serrated knife and with a sawing motion, carefully cut the quesadilla into wedges. Don’t press too hard or the cheese will squish out.
- If you want to use flour tortillas for this recipe, substitute canola oil for the butter. Flour tortillas are more porous and will soak up the butter quickly. Canola oil has a higher smoke point, which means the flour tortillas will crisp better.
If you’re looking for more ingredient ideas to make corn tortilla quesadillas, don’t miss this recipe for Crispy Ham and Cheese Quesadillas. Topped with a fried egg, we think they’re quite amazing. And if you’d rather use flour tortillas to make quesadillas, take a look at this recipe for Chicken Bacon Ranch Quesadilllas.
And if you’re looking for more South of the Border recipes, don’t miss my Mexican Southwest Category. You’ll find lots of recipe to spice up your meal plans, including the most popular on my site for this Mexican Casserole with ground beef and corn tortillas.
We love our peaches here in Colorado. One of my favorite recipes to use Summer Palisade peaches is this one for Cinnamon Pecan Peach Bread. Quick easy and luscious with flavor.
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Queso Fresco Quesadillas with Peach Chile Salsa
Ingredients
- FOR THE PEACH SALSA
- 3 small Peaches about ¾ cup, pitted and halved, sliced into thin wedges
- 1 Jalapeño Pepper thinly sliced
- 1 small Shallot thinly sliced
- ¼ cup cilantro leaves coarsely chopped
- 2 tablespoons Lime juice fresh squeezed
- 1 Tablespoon Orange Juice fresh squeezed
- ⅛ teaspoon Kosher salt
- Freshly ground black pepper
- TO MAKE THE QUESADILLAS
- 1 Tablespoon Butter divided
- 4 Corn Tortillas
- ⅔ cup mozzarella cheese broken into small pieces
- ¼ cup crumbled queso fresco cheese
Instructions
- In a medium bowl, combine the sliced peaches, jalapeño, shallots, cilantro, lime and orange juice. Season with salt and pepper and let stand while you cook the quesadillas.
- In a non-stick skillet, heat ½ tablespoon butter.. Place one corn tortilla in the skillet and scatter half of each of the cheeses evenly over the top.
- Top with the second corn tortilla and cook over moderately high heat until crisp and golden on the bottom, about 2 minutes.
- Use a large spatula to carefully flip the quesadilla over and cook for another 2-3 minutes until cheese is melted and the second side is golden.
- Repeat with the remaining butter to make the 2nd quesadilla.
- Use a good serrated knife to slice the quesadillas into wedges. Use a soft sawing motion so not to smash the quesadilla as you cut.
- Transfer to a plate, and top each quesadilla with a spoonful of the peach chile salsa. We like to add a couple of good shakes of our favorite Hot sauce, which is Cholula Hot Sauce.
Notes
- Use a serrated knife and with a sawing motion, carefully cut the quesadilla into wedges. Don’t press too hard or the cheese will squish out.
- If you want to use flour tortillas for this recipe, substitute canola oil for the butter. Flour tortillas are more porous and will soak up the butter quickly. Canola oil has a higher smoke point, which meals the flour tortillas will crisp better.
Nutrition
Queso Fresco Quesadillas … It’s What’s For Snacking
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
This is unique to me and looks very tasty.