This is a compensated campaign in collaboration with Latina Bloggers Connect and Cacique. All opinions are my own.
Growing up in a Peruvian household, there were many staples in our meals. Things like arroz, yucca, papas and fideos were always around. Snacks included platanos fritos or camote al orno. What can I say, we ate well growing up! When I first moved out, I only knew how to make breakfast foods and rice, and everything else I had to learn myself. One of the first items I learned to create were quesadillas, which, in a way, introduced me to my Mexican side (my father was Mexican, but I didn’t know him).
Now, you would think quesadillas are easy right? I mean- it’s a tortilla and cheese, how hard can it be? Well, it’s not hard BUT if you want to make a GREAT quesadilla, it requires some creativity and a dose of skill. Now, you have all sorts of quesadilla recipes, most with chicken or meat and a spicy kick. One summer, in a very humid and hot Philadelphia night, I was alone in my apartment and I was hungry but I craved something light and sweet. All I had in my fridge was a variety of fruit, Cacique cheese, tortillas and leftover pizza. I grabbed one of the peaches and stared at the Queso fresco and tortillas…and there, my first grilled peach quesadilla was born.
It’s been over 10 yrs, now, after many variations of this delicious quesadilla, I think I have nailed it. This quesadilla tastes like summer in a tortilla, and it’s super easy to make!
Grilled Peach Quesadillas
- 1 Package Cacique Queso Fresco
- 4 large Tortillas
- 1 can Del Peaches in Natural Fruit Juice (you can sub fresh sliced peaches if you want, my store didn’t have any ripe ones)
- Butter (for greasing griddle)
- 1 tspnvanilla
- 1 tspn cardamom
- 2 tspns honey
- 1 mint sprig (for garnish)
For Honey Whipped Cream
- 1 Tbsp Honey
- 1 tspn Vanilla Extract
- 1 cup Heavy Whipping Cream
To Make Honey Whipped Cream
- Using a cold bowl (I like to put mine in the fridge for about an hour first) and heavy whipping cream right out of the fridge.
- Add heavy cream to bowl, and using a hand mixer on high, start to whip for about 2 mins. Add in honey and vanilla, and continue to whip until soft peaks begin to form (about a minute).
- Set aside in fridge until ready to use.
To Make Quesadillas
- Lightly coat grill side of griddler with butter, when it’s hot, grill peaches about 2-3 minutes on each side, or til you see grill marks. Then set aside peaches in a bowl.
- Add vanilla, cardamom and honey to peaches, and stir gently, so you don’t mush the peaches.
- On flat skillet side of griddler (or a skillet pan), coat with light layer of butter. Once skillet is hot, add tortilla and let warm about 1-2 mins.
- Cut cheese into small slices, and set on half of warm tortilla. Let cheese warm and start to partially melt (about 2 mins).
- Add peach mix on top of the cheese and using a spatula, fold empty side of tortilla to cover side with toppings. Let cook for about 2 mins.
- Using spatula (I used 2 so I wouldn’t burn myself), flip quesadilla gently. Let that side cook for about 2 mins, so it gets a light crisp.
- Remove from heat, cut in half and serve with honey whipped cream. Use mint for garnish and lightly sprinkle a dash of cardamom on the cream.