Enjoy the last of summer peaches with these cheesy peach quesadillas. This healthier quesadilla recipe is sure to become a family favorite.

Peach quesadillas are the perfect use for in-season Colorado peaches

While I’ve never had a Georgia peach in Georgia, I feel pretty confident saying that Colorado has some of the best peaches in the country.

Seriously, these things are like candy. And because they’re so good, Bry and I bought a huge bag from the Union Station’s farmer’s market the other weekend.

The first couple days we were eating so many peaches, but then the work week came and the peaches got forgotten about in their cute little bag.

I couldn’t bring myself to throw them away and I didn’t want to go through the hassle of peeling them to make them more freezer-friendly, so instead I decided to chop them up and throw them into a quesadilla. Such a good decision.

What you need to make peach quesadillas

• Whole wheat flour tortillas
• Fresh peaches
• Zucchini
• Beans (I like pinto)
• Cumin
• Chili powder
• Cheese
• Olive oil – preferably a fruit-infused one

I know infused oils can be pricy, but trust me when I say they are 100% worth it! Not only do they help cut down on the need for salt, but they add such an interesting dimension of flavor.

I used an orange olive oil, as I’ve found the subtle orange flavor goes really well with Mexican spices. But I think any bright fruit flavor would work, such as peach or pineapple.

Quesadillas are perfect for using up leftover veggies

As with all quesadillas, these are super versatile.

While I used zucchini, you can throw in any leftover veggies that you have in the fridge or ones that are on sale at the store or farmer’s market.

More healthy quesadilla recipes

• Greek Veggie
• My go-to traditional Veggie ones
• Green Machine Spicy Quesadillas with Chipotle Cream from Veggie and the Beast
• Pineapple Jalapeno Hummus Quesadillas from Sinful Nutrition

Print Recipe

Cheesy Peach Quesadillas

Enjoy the last of summer peaches with this summer-inspired twist on an easy weeknight dinner classic!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Main Course

Cuisine: American

Keyword: Peaches, Quesadilla, Vegetarian

Servings: 4 quesadillas

Calories: 365kcal

Author: Kelli

Ingredients

• 1 Tbsp olive oil preferably a fruit-infused oil (I used an orange-infused one)
• 1 large zucchini diced
• 1 can pinto beans drained and rinsed
• 1 tsp ground cumin
• 1 tsp chili powder
• Pinch salt
• 2 peaches diced
• 2 cups shredded mozzarella cheese
• 4 large tortillas
• Salsa for serving
• Optional: avocado or guacamole

Instructions

• Place oil in large skillet over medium-high heat. Once oil is hot, add diced zucchini and sauté until browned on both sides, about 3-4 min. Add pinto beans, cumin, chili powder and salt. Cook another 2-3 minutes, or until beans are warmed through. Remove from heat and add diced peaches. Set aside.
• Lightly grease a large skillet with cooking spray, oil or butter. Place one tortilla on skillet and cover tortilla with shredded cheese. Once cheese starts melting and bottom of tortilla is a light golden brown, spoon filling mixture over half the tortilla. Fold the other tortilla half over the filling and let cook 2-3 minutes. Using a spatula, transfer quesadilla to a cutting board and cut into thirds. Repeat with remaining tortillas. Serve with salsa and enjoy! Note: avocado slices would also be delicious mixed in or on top!