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

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.

Now, fresh peaches are very important for this recipe, but the other key ingredient is a good fruit-infused olive oil. 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 veggie that you have in the fridge or that you find at the farmer’s market.

One exciting part about September coming up soon is that means our Norway trip is just around the corner! Bry and I had a 24-hr layover in Oslo two years ago and fell so in love with the city, but I’m anxious to get to know more about where my relatives came from and explore the terrain. I’ve been looking through so many Norwegian food blogs, trying to find any little hints about where to eat or what foods to look for in their grocery stores over there. BUT if any of you have been and have suggestions, I’d love to hear them!

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!

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