Description
Ripe summer peaches folded into warm tortillas for a refined balance of fruit, cheese, and a hint of heat, elevated into a polished appetizer or light supper.
Ingredients
Scale
- 4 large flour tortillas (10-inch), room temperature
- 2 ripe peaches, thinly sliced (about 1 cup)
- 1 cup Brie, rind removed and sliced thinly, room temperature
- 2 tablespoons cream cheese, softened
- 1 tablespoon honey or aged balsamic reduction
- 2 teaspoons fresh lemon juice, strained
- 2 tablespoons fresh basil or mint, finely chopped
- 1 tablespoon unsalted butter, room temperature
- Flaky sea salt and cracked black pepper, to taste
Instructions
- Prepare the fruit and cheese: Thinly slice peaches and Brie. Pat peaches dry on paper towel.
- Mix the spread: In a small bowl, soften cream cheese with lemon juice and a pinch of salt.
- Assemble the quesadilla: Lay one tortilla flat. Spread cream cheese mixture over half, then top with Brie slices and peaches. Sprinkle with herbs and black pepper. Fold to close.
- Heat the pan: Warm a nonstick skillet over medium heat. Add half the butter.
- Cook to golden: Place the quesadilla in the skillet. Press gently; cook 2–3 minutes until golden. Flip and add remaining butter; cook another 2–3 minutes until cheese melts.
- Rest and slice: Transfer to a cutting board and let rest 1 minute. Drizzle with honey or balsamic, sprinkle remaining herbs, and cut into wedges.
- Taste and adjust: Sample one wedge and add more acid or salt if needed.
Notes
Use slightly underripe peaches for best texture and melting. Assemble and refrigerate up to 4 hours before cooking for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 14g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg