Serves: Makes 4 servings
- 4 (9-inch) corn or flour tortillas
- 1½ teaspoons flavorless vegetable oil
- 2 cups (4 ounces) shredded queso asadero or Monterey Jack cheese
- 2 large or 3 medium peaches (peeled) or nectarines (unpeeled), halved, pitted, and very thinly sliced (about 2 cups)
- 2 tablespoons finely chopped fresh cilantro
- 1 jalepeño chile, seeded and thinly sliced into rounds
Procedures:This recipe departs from the traditional, with thin peach slices added to the cheese, chiles and cilantro. Instead of a skillet, use the pepper roaster to toast the filled quesadillas and melt the cheese.
Lay the tortillas on a cutting board. Lightly brush the tops with oil. Turn the tortillas oiled side down.
Divide the cheese evenly among the tortillas. Make a visual line down the center of each tortilla. Arrange a layer of the peach slices to the right of the visual line, so the fruit covers half of the opened tortilla. Sprinkle the peaches with the cilantro and chile, dividing them evenly. Fold the tortillas in half over the filling.
Preheat a stove-top pepper roaster, griddle, or skillet over medium-high heat until hot enough for a drop of water to sizzle on contact. Add as many folded tortillas as will fit without crowding. Adjust the heat to medium-low and grill for 2 to 3 minutes, until the underside is lightly browned. Use a wide spatula to turn the tortillas over and grill for 1 to 2 minutes more, until lightly browned on the second side and the cheese is melted. Using the spatula, return the quesadillas to the cutting board. Repeat with the remaining folded tortillas.
To serve: cut each half circle into 3 wedges and arrange on a platter or a tray. Serve hot.