Queso Fresco Quesadillas with Peach Chile Salsa

Queso Fresco Quesadillas with peach salsa.

Queso Fresco Quesadillas with Peach Chile Salsa

Queso Fresco Quesadillas topped with a spicy peach 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.

Course Appetizer Recipes

Cuisine Mexican

Diet Gluten Free

Prep Time 15

Cook Time 10

Total Time 25

Servings Quesadillas

Calories 422kcal

Author Lea Ann Brown

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

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 meals the flour tortillas will crisp better.

Nutrition