Sweet and Spicy Peach Quesadillas with Honey-Lime Sour Cream

These quesadillas are a simple appetizer or lunch (complete the meal with an arugula side salad). Or, serve the peach salsa with tortilla chips as a colorful snack. The salsa will be as good as your peach, so use the best peach you can find.

Sweet and Spicy Peach Quesadillas with Honey-Lime Sour Cream
Yields 2 quesadillas of three slices each.

Peach salsa ingredients:
1 large ripe peach, peeled, pitted and chopped
1/3 cup chopped red onion
1 tablespoon chopped serrano or jalapeño pepper (about 2 peppers, seeded and chopped)
1 tablespoon packed cilantro leaves, chopped
1/2 small lime, juiced
1/8 teaspoon fine grain sea salt

Quesadilla ingredients:
2 8-inch whole wheat tortillas
1 1/2 cup shredded Monterey Jack Cheese
1 teaspoon olive oil

Honey-lime sour cream:
1/4 cup sour cream or Greek yogurt
1 teaspoon lime juice
1 teaspoon honey
dash of sea salt

Make the salsa: In a bowl, toss the chopped peach, onion, pepper and cilantro with the lime juice and salt. Set aside to marinate, preferably for 15 minutes or longer. Drain off as much liquid as possible in order to avoid soggy quesadillas.

Make the dip: In a small bowl, whisk together the sour cream, lime juice, honey and salt, and set aside.

Heat a 10-inch skillet over medium heat. Warm a tortilla in the skillet for about 30 seconds, flipping halfway. Flip it once again, then sprinkle one-half of the tortilla with a generous 1/3 cup shredded cheese. Use a fork to transfer about half of the
peach salsa over the cheese, then top the salsa with about 1/3 cup more cheese. Fold the other half of the tortilla over the cheese, then use a spatula to flip the quesadilla. Let the tortilla cook until the underside is golden.

Before flipping to the other side, lightly brush the top side with olive oil, and flip. Let that side cook until the underside is crisp and golden. Brush the top with olive oil and repeat for the other side.

Transfer to a plate, let it cool for a minute or two, and use a pizza slicer or chef's knife to slice the quesadilla into three wedges. Repeat with remaining ingredients, and serve the quesadillas with honey-lime sour cream.

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About the Author

Kate is a self-taught photographer and vegetarian home cook from Oklahoma. Her blog, Cookie and Kate, is all about celebrating whole foods. She is an avid supporter of the occasional indulgence and enjoys nothing more than eating ...
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