Stone Fruit Quesadilla

creamy plum, crispy tortilla

Omigoodness this is delicious. And fun. And surprising. And fresh. And so darn easy.

Enjoy this for lunch with a smear of Mint Pesto and a cup of Gazpacho. Or serve it as an appetizer for your Cinco de Mayo menu. Follow it up with a Mole Burger and Mexican Grilled Corn. Talk about tickling your tostada…

cooking information

• Yield: Appetizers for 10
• Prep Time: 5 minutes
• Cooking Time: 10 minutes

all ingredients

• 4 Large Flour Tortillas
• 2 Plums
• 2 Cups Chihuahua Cheese, Shredded

recipe instruction

1. Prepare your fruit. First slice in half and remove the pit. Then thinly slice each half of fruit.

2. On ½ of the large tortilla spread out ½ of your thinly sliced plum and top with ½ cup of your shredded cheese. Fold in half.

3. Preheat a large non stick sauté pan to medium high heat. Place your folded quesadilla in the hot pan and let it toast for 1-2 minutes or until golden brown on one side.

4. After the first side is golden brown flip and let finish cooking another 2 minutes or until the second side is golden brown. Once both sides are toasted and the cheese is melted remove from pan.

5. Let the quesadilla cool for a few minutes, cut, and serve.

cooking tips

• For minimal mess and a faster way to cook, use your George Foreman Grill, or panini press.
• Stone fruit is any fruit with a pit in it. You can always use ripe peaches, plums, or nectarines, for this recipe.
• Chihuahua Cheese can be hard to find except at farmers markets or cheese shops. If you aren’t interested in looking for it, substitute shredded mozzarella or your favorite mild cheeses.