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.