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. 
I’m with you–every ingredient in this salad is a winner on it’s own. Together? Forgetaboutit! The colors are beautiful and I can imagine how great it tastes with the balance of bitter, sweet, and tart.
Love the new layout, also. Way to go!
Yum! I am also addicted to kale since doing a CSA here in Boston 🙂
It’s so funny, because as I was scrolling through Tastespotting tonight and saw this post, I had to click because it looked so familiar to my winter couscous bowl… and then, I couldn’t believe it when I saw my blog credited at the bottom! This is a first for me 🙂 Thanks so much for the credit!
So you’ve recently moved back to Cincinnati? Which part? My family and I live in Anderson Township.
beantownbaker — January 13th, 2013 @ 10:02 am
Thanks so much for the recipe!!
We work in West Chester and are living in Oakley right now. Trying to find a house at some point…
I think this sounds amazing, Jen! And I love how colorful it is. I am always looking for new winter salads that are colorful, flavorful, and interesting.
beantownbaker — January 13th, 2013 @ 10:06 pm
This is definitely colorful, flavorful, and interesting. I have seriously been OBSESSED with pomegranates this winter, and this salad totally feeds into that obsession.
I’m on a major quinoa AND kale kick so this salad is right up my alley. So colorful and pretty, too!
beantownbaker — January 14th, 2013 @ 3:47 pm
Pretty food is definitely always tastier than ugly food 🙂
looks a lot like the one i posted last week 🙂 obviously, i’m all over it!!
beantownbaker — January 14th, 2013 @ 3:48 pm
Very similar indeed!
This is perfect for that kale and pomegranate I have in the fridge! I’m always excited to find new things to put together ahead of time for lunches and dinners, thanks! Hope you are settling in nicely 🙂
beantownbaker — January 14th, 2013 @ 3:49 pm
I couldn’t agree more. Making food ahead of time saves the day during the week! I can’t imagine not eating leftovers… Things are going pretty well for us in Ohio so far. Hope things are going well for you and your little bundle on the way!
Sounds great to me! I love the ingredients. And the colors 🙂
This sounds right up my alley! YUM!!
I was thinking about an easy and colorful, flavorful, and power-packed healthy side dish to bring for a potluck lunch after a trail work party this coming weekend. I had these amazing cute pumpkins to harvest from my garden and love both kale and quinoa. I thought to myself, mmmm, what if I made some kind of pumpkin kale quinoa and goat cheese salad to share? One quick internet search and I came across this gem! I modified and concocted a tad, which is normal for me. Thanks so much for the recipe and ingredient confirmations! The honey, olive oil, and smokey / spicy combo was the secret ingredient for me! Happy fooding!
beantownbaker — November 3rd, 2013 @ 12:35 pm
Glad you enjoyed it! I am always tweaking recipes to make them fit what I have on hand and what we like too.