Peach, Goat Cheese, and Caramelized Onion Quesadilla
Last weekend, Hubby and I went blueberry picking. We also picked some peaches the same day. When we were picking the peaches they were all very hard but smelled delicious. We brought them home and put them on the counter wondering when they would ripen. Then, BAM! we had a bunch of ripe peaches two days later. (Yes, I did just channel my inner Emeril right there).
With all these peaches in the house, I was on the hunt for some great peach recipes. I saw this one pop up in Branny Boils Over and made it about an hour later for lunch.
I loved the combination of flavors in this quesadilla. Hubby gave a weird look when I told him what I had eaten for lunch, so I’m planning to make these again for lunch on Saturday so he can experience the awesomeness.
I did burn my caramelized onions a bit, so try not to do that when you make yours! Even with the slightly burnt onions, this quesadilla was great. The creaminess from the goat cheese and the sweetness from the peaches go perfectly together.
Peach, Goat Cheese, and Caramelized Onion Quesadilla
Yield: 2
Ingredients:
2 8″ whole wheat tortilla
1 peach, thinly sliced
1 large onion
1 oz goat cheese
Directions:
Slice onions very thinly. Place in a large stainless steel skillet sprayed with olive oil. Turn heat to medium and cover onions, cooking for about 10 minutes. Remove lid and cook uncovered, 25-35 more minutes until onions are deep golden. Place onions in a bowl to cool.
Wipe out the skillet in which you cooked the onions and coat with cooking spray.
Place tortilla in pan and put the heat on medium. Arrange a quarter of the cheese on one side of the tortilla. Top with 1/2 of a sliced peach. Add another layer of cheese and 1/2 of the caramelized onions. Immediately fold the other half of the tortilla over and cook 2-3 minutes. Flip and cook 3-4 minutes on the opposite side. Let cool slightly before cutting and serving.
Recipe adapted from Branny Boils Over
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Everytime I make anything out of this book I screw up a step. I’m starting to blame the book – maybe it has too many steps? I’ve had it for years, and I don’t mess up other recipes. But with this book. . . everytime I look at the recipe while whatever I’ve made is in the oven I go “oh no.”
Let us know what else you cook and like out of the book. Love your blog.
These look so DELICIOUS! My mouth is watering!! Thank you!!
http://www. simplysweeter.blogspot.com
These are my favorite type of bars! And I agree, I could eat lemon curd all day!
I also often don’t have the right size pan for a recipe, I guess I need to stock up 🙂
I love lemon bars and yours look absolutely delightful! I’m a huge fan of the entire Cook’s Illustrated brand and have been meaning to pick that book up for a while!
Sues
You’re so lucky to have won that cookbook!! If I would have known about that giveaway, I would have signed up for sure. I’ve been coveting that book for a long time.
These lemon bars look so yummy!!! I love lemon bars. I really enjoyed this bar series! Thank you.
Oh you saved the best for last with lemon bars, yum!
You are so right about spring teasing us. Very annoying!
hı
I lıke lemon bars !!
wonderfull lemon bars
happy weekens.
I’ve been in a lemony mood as of late. This helps take some of the edge off.
What delicious bars! I’m so glad you like the book. Now I need to own it…haha.