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. 
These pancakes look perfect! I don’t make pancakes that often, but this mix would be an easy throw together to keep in the freezer. Yum!
Great idea to freeze the mix. I have been making our pancake batter from scratch for a while now, and it’s nearly impossible to go back to the boxed stuff! They just taste flavorless and cardboard-y. I had been reluctant to make mix ahead of time because I didn’t want it to go bad. Thanks for the idea!
What a great idea to have a homemade pancake mix on hand!
A good substitute for buttermilk – since most of us don’t keep it on hand, but do have milk in the fridge:
1 TBS white vinegar with enough milk added to make 1 cup. Allowed to sit for at least ten minutes, this mixture will clot up and mimic buttermilk sufficiently for most recipes.
Those pancakes look amazing!! Oh my goodness.
i think it is a great idea about freezing milk, too. I buy whole milk for baking only so I need to do that.
Wow. Those look so good I might have to whip some up…..like…NOW.
http://www.simplysweeter.blogspot.com
You can also use lemon juice instead of vinegar in the substitute for buttermilk provided by Nancy.
One thing to note about this recipe though. Not only is the buttermilk needed for the chemical reaction, but it also provides a great flavor to the pancakes that I don’t think you get from using the substitute. Also, buttermilk will keep for a very long time in the fridge since it’s acidic.
AB mentioned in his cookbook that there are only four thinks he will not make without buttermilk: cornbread, biscuits, waffles, and pancakes. I tend to agree with him.
What a great idea to make your own pancake mix and then when you want quick pancakes, you can have a healthy mix 🙂
Mmm, these look way better than a mix! Great tip to store the mix in the freezer too!
Yum! I love blueberry ‘anything’. Alton Brown recipes are always winners. If you’re looking for an even healthier pancake recipe, check out my ‘fluffy whole wheat pancakes’ on my blog. I mix batches of the dry ingredients and keep them in the freezer. Thanks for posting – I’m off to buy some blueberries! Oh, and I’m a new follower 🙂
These pancakes look amazing!! Bookmarked!
Hey Jen I am eating these pancakes at this very moment. They are so fluffy and filling! May I borrow this recipe for my blog and link it back to you??