Peach, Basil & Mozzarella Quesadillas
Pennsylvania, where we grew up, is known for its roadside corn stands in the summertime. Massachusetts is all about the beans. Maine is almost synonymous with lobster rolls in the summer time, and our little corner of South Carolina is famous for strawberries and peaches. As a new South Carolinian, taking advantage of this claim to fame, I would like to one day be known for my peach quesadillas.
I love finding new ways to use in-season fruit and vegetables, and with our abundance of peaches, I’ve been trying a lot of different things. I think the best combination so far (except for using them peaches in sangria, obviously) is this peach, mozzarella and basil quesadilla. This dish came to fruition as a fridge cleaning exercise, trying to use up what we had before vacation. I will now make special trips to the farm stand so I can regularly indulge in this combination.
This is a perfect dish for a summer lunch or a dinner party appetizer. The peach quesadillas are scrumptious as they are, but with a balsamic glaze drizzled on top, they are simply perfection.
If you’re cleaning out your fridge or if you’re craving a summertime spin on a great lunch option, give these Peach Quesadillas a try! You won’t be disappointed.
Peach, Basil and Mozzarella Quesadillas are the perfect summer twist on a go-to lunch or appetizer dish. Refreshing, fun and unique, you will love this amazing treat!
- 1 medium peach, sliced (not overly ripe)
- 4-6 oz mozzarella cheese (shredded works great)
- 2 T fresh basil, chopped
- 4 flour tortillas
- 2 T butter
- 2 T balsamic reduction (optional)
Prepare the quesadillas: place a thin layer of cheese on the tortilla. Top with thinly sliced peaches. Add another thin layer of cheese and top with the basil.
Melt 1 T of butter in a skillet. Place quesadilla in and cook for 4-5 minutes, or until the bottom is lightly browned. Carefully flip and cook 3-4 minutes longer on the other side.
Because mozzarella has a higher water content, I recommend the shreddable mozzarella that can be found in the dairy section. However, I've also made this with fresh mozzarella, and drying it off with a paper towel before putting it on the quesadilla helps to make the quesadilla not too juicy.