I have been on a quesadilla kick this summer and with all of the peaches around these days I could not resist making some peach quesadillas. There are probably a million different ways to use peaches in quesadillas and I was thinking of taking a slightly different route with mine. Instead of going with spicy salsas and guacamole I was thinking that the sweet juicy peaches would pair nicely with some tangy and creamy gorgonzola! Gorgonzola dolce is a particularly nice mild blue cheese that melts well but it does not have that nice stringiness that Monterey Jack or cheddar has and it will not hold a quesadilla together very well so I filled out the quesadilla with some mildly flavoured mozzarella. I wanted these quesaidillas to eat like a meal so I threw in some chicken and I finished things off with some sweet and sour balsamic reduction and a touch of peppery fresh arugula pesto. These peach, chicken and gorgonzola balsamic quesadillas with arugula pesto have a lot going for them and all of the flavours work so well together! They are definitely an amazing summer treat!
Feel free to drizzle on some extra balsamic reduction!
If you want to save some time you could always skip the arugula pesto and just use a few leaves of arugula.
Peach, Chicken and Gorgonzola Balsamic Quesadillas with Arugula Pesto
A summery fresh peach and chicken quesadilla with tangy gorgonzola, peppery arugula pesto and balsamic reduction.
ingredients
- 2 (6-8 inch) tortillas
- 2 tablespoons gorgonzola dolce, crumbled
- 1/2 cup mozzarella, shredded
- 1 peach, sliced thinly
- 1/4 cup chicken, cooked and shredded
- 1 tablespoon arugula pesto (see below) or arugula (optional)
- 1 teaspoon balsamic reduction
directions
- Heat a pan over medium heat, place a tortilla in the pan, sprinkle half of the cheese over the tortilla, followed by the peach, chicken, balsamic reduction, pesto, the remaining cheese and tortilla.
- Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
Arugula Pesto
A different take on pesto using peppery arugula and walnuts.
ingredients
- 1 cup basil, packed
- 1 cup arugula, packed
- 1 clove garlic
- 2 tablespoons walnuts, toasted
- 1/4 cup parmigiano reggiano, grated
- 3 tablespoons olive oil
- lemon juice to taste
- salt and pepper to taste
directions
- Place everything into a food processor and blend.
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Tieghan says
August 30, 2013 at 12:45 pmThis meal is a daily thing around here! I love the combo of peaches, gorgonzola and balsamic. It's just so good!!! This looks amazing!
Natasha says
August 30, 2013 at 12:48 pmthat looks DELICIOUS!
iu kfty says
August 30, 2013 at 1:11 pm^^ 맛있어 보여요
A SPICY PERSPECTIVE says
August 30, 2013 at 1:49 pmAnother amazing recipe, Kevin! 🙂
marla says
August 30, 2013 at 2:34 pmGreat recipe….love the peach!
Emily says
August 30, 2013 at 4:37 pmThe balsamic reduction looks amazing on top. yum! yum!
Taylor @ FoodFaithFitness says
August 30, 2013 at 5:49 pmThis looks amazing! I want to try it and swap the gorgonzola with feta, as I don't like the funk of gorgonzola. Yum!
Gaby says
August 30, 2013 at 7:29 pmI am literally obsessed with all of your creative quesadilla combos!
Marian (Sweetopia) says
August 31, 2013 at 12:31 amAnother delicious meal, Kevin! Thank you!
CUISINE ARABE says
August 31, 2013 at 3:58 pmvery nice thank you so much =))
Chung-Ah | Damn Delicious says
September 1, 2013 at 7:30 amWhoa – that balsamic glaze really puts this one over the top, Kevin!
Kelly says
September 2, 2013 at 4:07 pmSounds delicious!! Definitely want to try this recipe soon.