I love peaches. LOVE. There’s nothing like a juicy, tree-ripened, sun-kissed peach at summer’s end. Pure bliss.
Which is why it is so strange that it appears that, in my 5 years of food blogging, I apparently have not shared one peach recipe. Not a single one! I have no earthly clue what that is all about, because I’m a total peach fangirl.
I guess I’ll just have to dedicate myself to solving the problem of zero peach posts – one tasty recipe at a time. The sacrifices I make.
I couldn’t be happier that these Grilled Peach Fontina Quesadillas mark my first peach recipe entry in the blogosphere. Now I want to create all peach recipes, all the time! ~Millions of peaches, peaches for me.~
Okay, or three.
Did you know, by the way, that the lead singer of The Presidents of the United States of America (whose song I just referenced there) is also popular children’s artist Caspar Babypants? I swear there’s this whole new underworld out there that you have no idea exists until you have a young kiddo in your life. Now, instead of going to cool little indie concerts, I find myself lugging a picnic lunch and a toddler to Caspar Babypants shows in the park. Which – don’t tell anyone – I love just as much. Now if I can just get “Bad Blue Jay” out of my head, I’ll be good.
Tangent! Back to these quesadillas.
First of all, peaches make an unbelievable filling in ‘dillas. Like, seriously incredible. Their juicy sweetness is the perfect counterpoint to savory melty cheese – especially creamy fontina. I decided to add a touch of crunch and heat with thinly sliced fresh jalapenos, too. And that’s it – unless you add a little cooked chicken for the carnivores (we used leftover store-bought rotisserie chicken). Seriously, these bad boys are so. freaking. easy.
And they’re even easier when cooked on the grill. Have you tried quesadillas on the grill yet? It’s an incredible way to cook them up. No oil needed. Just crank up the heat – medium to medium-high – and the tortilla grills up golden brown and a bit crispy; the insides get all warm and gooey, and the best part is, they cook up in just a couple of minutes. It’s crazy easy.
But if you don’t have a grill, or you want to cook up these quesadillas in a different way, don’t miss this post over on Oh My Veggies. It’s got you covered.
I served these up with a simple mix of halved cherry tomatoes and fresh cilantro tossed in a honey-lime vinaigrette. My guy prefers his with salsa and sour cream. Avocado or guacamole would be outstanding, too. Either way, you can’t lose.
Peachy deliciousness from other food blogs
Grilled peach, brie, & basil sandwich from Two Peas and Their Pod | Make-ahead peaches & cream breakfast bake from Half Baked Harvest | Grilled peach salad & mint pesto from Love & Lemons | and 4 ways to have peaches for breakfast from Oh My Veggies
Grilled Peach Fontina Quesadillas with Optional Chicken
- 2 medium ripe peaches (peeled and sliced)
- 1 fresh jalapeno pepper (thinly sliced)
- 5 ounces fontina cheese (thinly sliced)
- 6 10-inch flour tortillas
- Assorted toppings/sides: salsa (sour cream, avocado, guacamole, cilantro, cherry tomato salad)
If adding chicken to half:
- 1/2 cup cooked chicken (cubed (decrease/increase quantity if adding to less or more))
- Preheat grill to medium, about 400 degrees Fahrenheit.
- Lay tortillas flat. You'll add the toppings to the bottom halves of the tortillas. Dividing ingredients between the six tortillas, lay four or five peach slices, three or four slices fontina, a few pieces of chicken if using, and four or five jalapeno slices onto each half. Fold tortillas over.
- Lay carefully on grill and cook until golden brown on the bottom and cheese is beginning to melt, 1-2 minutes. Turn over and cook on the other side until golden and melty, another 1-2 minutes.
- Remove from grill and cut into wedges. Serve with salsa, sour cream, avocado, guacamole, fresh cilantro, or cherry tomato salad.