Here’s the thing about quesadillas…each time I make a new rendition I think, okay, we’ve done just about all there is to do with these. We make them with chicken or shrimp, or go veg with various combinations of veggies, beans, etc. etc. It’s all slightly different but essentially the same. That is until I tried this fresh new spin on an old dinner time staple. This simple version combines summer stone fruit such as nectarines or peaches with queso fresco and a hefty dose of jalapeno. They kind of knocked my socks off. I loved the way the spicy peppers played off of the sweet fruit and the mild tang and almost buttery flavor the queso fresco provided. We’ll definitely be keeping these in mind for future quick summer meals and/or ways to use up extra fruit we have hanging around.
On a semi-related note, I’m still loving homemade tortillas. Lately when I make them I’ve been subbing half of the flour for whole wheat flour with great results. I make them in large batches and keep them in the freezer so they are ready whenever I need them.