Most of my recipes are a matter of simple realizations. In this particular case, I was at the grocery store looking for sandwich fodder when I got the idea for a peach quesadilla. In the familiar vein of trying to add fruits (cherries on a pork sandwich) or vegetables (broccoli pizza) to a foreign / unhealthy surrounding, I started with something I’d made a million times (quesadillas), and then tried to come up with a way to make them different.
The white peaches at the store were over-ripe and a bit squishy, but I found one that was soft to the touch. It was enough to inspire a peach quesadilla. The Machego cheese worked well with the peach. Their colors match, the texture makes a good quesadilla, and the not-so-charp cheddar works well beside the sweet peach.
I only used one peach and it made two small quesadillas. It’s good to make the tortilla brown and slightly crispy. Also, consider cutting the peach slices a bit thick — I like when they’re warm on the outside, but with a bit of that fresh cold taste inside.
The only problem with this quesadilla was that it was a little sweet. I fixed that with some hot sauce. Next time, I’ll add dandelion greens.
1 peach (soft near the skin, harder inside)
A few tortillas
Machego cheddar (or try any cheese that melts well)
1. Listen to this song by country legend, Jimmie Rogers, performed by Doc Watson.
2. Slice the peach, sprinkle liberally with fresh black pepper.
3. Put a little oil in the pan; throw in the tortilla; cover half of it with “the stuff”; fold over; cook on each side until the cheese is melted and the tortilla is slightly brown.
4. Let it cool and slice it up as a great lunch or as an appetizer. Tapatio was my hot sauce of choice here.
5. Also, try steaming dandelion greens and adding them to the quesadilla. The bitterness would compliment the peaches and cheese.