I bought some peaches at the farmer’s market two weekends ago. I originally thought I might make a cobbler but then I started thinking that it would be fun to make something a bit more unique so I did a google search on peach recipes. I came across a number of intriguing ideas but many of them called for unusual ingredients that I did not have available, some of which were so obscure I didn’t know where I could find them at all. Eventually I came stumbled upon this recipe & knew I had to try it:
As usual I couldn’t follow it EXACTLY, partly because I didn’t have brie cheese. Here’s my version of the recipe below:
1. Heat up a few tablespoons of coconut oil in a skillet (y’all know I never actually measure). I use medium heat (setting 4-5). I always use one of our iron skillets because they make everything taste even more delicious. This is the coconut oil I use, which I get at Sam’s Club. 2. While the oil is heating, peel & slice 2 small peaches (or 1 large one). I had small ones today so I used 2 this time. Take it from me & do yourself the favor of buying locally grown peaches. This weekend I got some at WalMart because we were already there getting some other things, & trust me these peaches don’t taste half as good as the ones I got at the farmer’s market the previous weekend.3. Slice cheese into roughly 6 thin pieces. I used this Dubliner Irish cheese we get at Sam’s Club. It’s delicious but I think any mild-flavored cheese would work just fine. 4. Cut or tear a tortilla down the middle & place each half in the skillet with the oil. Place half of the peaches & half of the cheese on one piece of the tortilla & the other half on the other piece. It works best if you place the peaches & cheese on only one half of each piece of the tortilla & then fold the tortilla over (like a taco). These are the tortillas I used today but any kind, including whole wheat, ought to work. 5. Cook for roughly 2 minutes on one side of tortilla; then flip & cook 2 minutes on opposite side of tortilla. The tortilla should be crispy & golden brown when you’re done.
6. While the quesadilla is cooling, squeeze a few drops of lime juice over each half. Then spread some honey over each side as well. The original recipe calls for a dipping sauce but I think it works just as well to simply spread the lime juice & honey directly onto the quesadilla. I don’t think the lime juice is absolutely essential if you want to make this & don’t have any around, but I do think it adds a nice citrusy flavor. My favorite honey is pictured below. I get it at Kroger.Here’s the final product! I wasn’t sure at first if peaches & cheese would really go together but they do. I can’t claims that this is a truly healthy recipe as there is quite a bit of sugar in it, but at least the sugar is all natural (from fresh fruit & honey). It’s definitely a super quick recipe as it takes me 15 minutes at most to make it. I think this works well as both a dessert and an appetizer. Or even as breakfast. If you’ve got some peaches lying around that you need to use up, give this a try. If not, go buy some peaches & see if this might become a new favorite summer-time treat. I know it has for me.
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