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. 
Good luck with the storm. Be safe, glad to read you turned around and went home thinking about the end of the day!
I think if I was still in New York state I’d be baking up a storm to prepare for the Sandy Blizzard myself. Here in Alabama we can only hope for the best for you all on the shorelines up there!
Thanks. So far so good where I live. We haven’t list power yet, so that’s good!
I’m the same way with snacks at home! Once I get some in my hand, it’s over! These would definitely disappear rather quickly in our house, too =)
beantownbaker — March 6th, 2013 @ 8:38 pm
Glad to hear I’m not the only one like that!
I have tried a couple different recipes for the beloved hone mustard pretzels but to no avail…they always remain kind of “sticky”, so I am eager to try yours but I think they too will be sticky….are they?Why can’t you find the honey mustard pretzels anymore except in small bags????
beantownbaker — March 8th, 2014 @ 1:14 pm
I agree. They were a bit sticky the next day. But the first day, they weren’t. If they are when you take them out, just toss them and bake a little while longer.
The pretzels were very soft and nasty. I was hoping they were going to be like the Hanover Honey Mustard pretzels but are not at all. They don’t have a lot of flavor and the kids didn’t like that they were soft. I would not make them again.