Stone Fruit Quesadilla
creamy plum, crispy tortilla
Omigoodness this is delicious. And fun. And surprising. And fresh. And so darn easy. And one of our healthy recipes.
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…
- Yield: Appetizers for 10
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- 4 Large Flour Tortillas
- 2 Plums
- 2 Cups Chihuahua Cheese, Shredded
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.
- 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.