People always say it’s the simplest things in life that give the greatest pleasure, and I think this often applies to food too. Some of my favourite things to eat require barely any cooking skill or time, like a tomato sandwich, peanut butter on toast, or melted cheese on a bagel. These quesadillas are also super simple – they have only 4 ingredients and take about 5 minutes to make (without the salsa), yet they were probably one of my favourite things I ate all summer!
I’m pretty sure melted brie makes anything taste amazing, but it really paired well with the peaches and basil. The original recipe from Cooking Light called for chives but I used basil instead because I’m not a big fan of chives. Feel free to use whatever herb you like though, and to adjust any of the amounts in the filling to your liking. I also left out the brown sugar because my peaches were sweet enough on their own – but make sure the peaches aren’t overly ripe so they don’t make the tortilla soggy.
I decided against adding the lime honey dipping sauce because I didn’t really like the idea of dipping the quesadillas in liquid. Instead, I threw together a quick and tasty peach salsa with lime and basil to tie everything together. The salsa added a really nice bright flavour to the quesadillas, but I also loved just eating them plain for the next couple nights (yes, these were so good that I made them for dinner three nights in a row!)
So if you’re looking for a quick and easy dinner for yourself, the quesadilla is perfect on its own, but if you’re serving these to guests, you might want to dress them up a bit with the salsa. You could even double the salsa recipe to have some extra to serve with chips – I bet it would go really well with some lime flavoured Tostitos!
This is finally my last peach recipe of the season, as the weather seems to be rapidly getting colder and I’m starting to crave warm and comforting meals more! If you missed out on any of my peach recipes over the last month, here’s a reminder!
Drink: Peach Mojitos
Dessert: Peach Pie Bars
Peach and Brie Quesadillas
Adapted from Cooking Light
Serves about 2 as a main course (3 wedges each) or more as an appetizer
1 peach, peeled and diced
1 tablespoon chopped fresh basil
1/4 teaspoon lime zest
1/2 teaspoon fresh lime juice
Dash of salt
2 large (8 or 9-inch) tortillas (I used whole wheat)
2 ripe but firm peaches, peeled and thinly sliced
4 ounces brie cheese, thinly sliced
2 teaspoons chopped fresh basil
Mix all the salsa ingredients together in a small bowl and set aside.
To make quesadillas, lay the brie slices on one half of each tortilla. Top with sliced peaches and basil, then fold the other half of the tortilla over the filling to make a half circle. Heat a large non-stick skillet over medium-high heat and spray with cooking spray. Place quesadilla in pan and cook for 2 minutes, until golden brown and crisp, then flip and cook the other side another 2 minutes. Remove from pan and repeat with the other quesadilla if they could not fit in the pan together. Slice each quesadilla into 3 wedges and serve warm, topped with the peach salsa.