Peach & Cheese Quesadilla
This is the appetizer of summer. The sweet peaches with salty cheese and spicy chili garlic butter is the best combination to make a deliciously simple but easy vegetarian recipe.
Equipment
- Sauté pan with lid
- Knife
- Chopping board
Ingredients
Butter sauce
- 1/4 cup butter
- 1 tbsp honey
- 2 garlic minced
- 1 tsp chili flakes
- 1/2 tsp crushed black pepper
Quesadilla
- 4 flour tortillas
- 1 large peach
- 1/4 cup mozzarella cheese shredded
- 1/4 cup cheddar cheese shredded
- 8-9 pcs canned jalapeños
- 1/2 pc lemon
- 1 tsp each dried oregano & basil
- Salt & pepper to taste
- Olive oil
- Garnish with
- Fresh coriander
Instructions
- Make the butter sauce first by melted the butter in a sauce pot on low heat with honey, minced garlic and chili flakes. Add crushed black pepper and allow this to sizzled for 2-3 minutes. Take off the heat and set aside.
- To make the quesadillas place a tortilla on the sauté pan (mine is large enough for to make one at a time so I assemble them in the pan itself).
- Add the shredded cheese all over the tortilla add 4 slices of jalapeños and place the sliced peaches on top.
- Season this with a little lemon zest, lemon juice, dried oregano and basil, salt, pepper and olive oil. Place another tortilla on top and cover with a lid.
- Transfer to the stove and cook on low to medium heat for 1-2 minutes on one side with the lid.
- Flip it with a flat spatula and cook again for a minute of two until the tortilla is crispy and the cheese has melted.
- Transfer the hot quesadilla to a plate and cut into four pieces. Serve with the butter sauce and the fresh coriander.
Notes
- Adjust the heat as needed while cooking the quesadillas as once they are crisp on the outside don’t wait to flip it.
- Covering the quesadillas with a lid in the beginning allows the cheese to melt evenly before the tortillas get color/crispy.