You’ve had countless chicken and cheese quesadillas, now it’s time to take your quesadilla game to the next time. I present to you the Peach and Goat Cheese Quesadilla.
There’s nothing better than having a freshly picked piece of fruit, but there are couple other benefits that come along with it as well. Read my article on Eating With the Seasons to learn more!
Simple Ingredients
- Tortilla shells
- Peaches
- Goat cheese
- Honey
Having goat cheese may be a bit out of your comfort zone but no fear! That is likely the only item you probably don’t already have in your home!
It is creamy and will easily crumble.
You can find it in most grocery stores near the deli. It often times comes in a log form. If you plan on only making a couple quesadilla, just opt for the smallest goat cheese log you can find! Likely, the word Chèvre on the package. This is good! It simply is the name in French.
Having fresh, in-season fruit is wonderful to have but sometimes it can become a bit much. Molly Watson from The Spruce Eats created a great guide all about buying and storing fresh peaches. If you’re like me be sure to check it out!
Have you ever noticed yourself staring at your fruit basket full of peaches on their way to expiration without a clue to use them? There’s always just having them as a snack or blended up into a smoothie but those can’t get old…QUICK. Instead, create a quick and simple quesadilla.
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If you try this recipe be sure to let me know on Instagram @piece.of.lulu or leave a comment down below!
Peach and Goat Cheese Quesadilla
Ingredients
Peach and Goat Cheese Quesadilla
- 4 Tortilla Shells
- 3 Peaches
- 2-3 oz Goat Cheese
- 2 Tablespoons Honey
Balsamic Ranch Dip
- 1/4 Cup Ranch
- 1-2 Tablespoons Balsamic Vinaigrette
Instructions
Peach and Goat Cheese Quesadilla
- Rinsh peaches under running cold water then slice.
- Spray a pan with nonstick spray and place on stove at medium heat. Lay one tortilla shell on pan then place half of peaches in a single layer. Crumble desired amount of goat cheese all over peaches. Drizzle on honey.
- Top with additional tortilla shell. Once bottom shell is golden, flip. Allow to cook until cheese is melted. Remove from heat and place on a plate.
- Use a pizza cutter to divide quesadilla into 6 pieces. Make second quesadilla.
Balsamic Ranch Dip
- In a bowl combine ranch and balsamic. Mix until well combined.
Notes
- Slices of quesadilla can be kept in fridge for leftovers. Reheat in a air fryer for best second-day results!
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