Enjoy the last of summer peaches with these cheesy peach quesadillas. This healthier quesadilla recipe is sure to become a family favorite.
Can you believe August is almost over?! I’m seriously having trouble processing that soon the warm weather will be gone.
Don’t get me wrong, I’ll be all about the boot-life and apple/pumpkin-everything, but I’m going to miss sitting outside at lunch, reading and soaking up the sun. I’m also going to miss juicy 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.
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.
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.
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Never thought to put peaches in a quesadilla, but now I will be trying it. This quesadilla is GORGEOUS!
They’re so good in Mexican food in general I think – peach salsa is my jam during the summer 😉 Thanks Jenny and hope you give it a try!
Sounds super delish! So fitting for peach season!
Thanks Emily 🙂