Here’s the thing about quesadillas…each time I make a new rendition I think, okay, we’ve done just about all there is to do with these. We make them with chicken or shrimp, or go veg with various combinations of veggies, beans, etc. etc. It’s all slightly different but essentially the same. That is until I tried this fresh new spin on an old dinner time staple. This simple version combines summer stone fruit such as nectarines or peaches with queso fresco and a hefty dose of jalapeno. They kind of knocked my socks off. I loved the way the spicy peppers played off of the sweet fruit and the mild tang and almost buttery flavor the queso fresco provided. We’ll definitely be keeping these in mind for future quick summer meals and/or ways to use up extra fruit we have hanging around.
On a semi-related note, I’m still loving homemade tortillas. Lately when I make them I’ve been subbing half of the flour for whole wheat flour with great results. I make them in large batches and keep them in the freezer so they are ready whenever I need them.
Yield: 4 servings
8 small flour tortillas (or 4 large tortillas)
1½ cups shredded Monterey jack cheese
3-4 nectarines, sliced thin (peeled if you like)
¾ cup queso fresco, crumbled
1-2 jalapeño peppers, seeded and chopped
¼ cup fresh cilantro, minced
Cooking spray or canola oil
Place tortillas on a work surface. Very lightly brush one side of each tortilla with canola oil (or spray with cooking spray) and flip over so the oiled side is facing down. Sprinkle a thin layer of the shredded Monterey jack cheese over one of the tortillas. Layer with the sliced nectarines. Sprinkle with the queso fresco, jalapeño and cilantro. Top with another tortilla, oiled side facing outward. Repeat with the remaining tortillas. (Alternatively if you are using a large tortilla, place the fillings on one half and use the fold-over method.)
Warm a skillet or grill pan over medium-high heat and if needed, lightly oil the cooking surface. Carefully place assembled quesadillas in the pan and cook, turning once, until each side is golden brown and the cheese is melted. Slice into triangles and serve warm.
*Measurements are approximate since making a quesadilla is kind of like making a sandwich. No exact measurements are needed.