The other day during dinner, I asked the Omnivore if he’d ever order this meal in a restaurant.
Because it isn’t free.
Food at home isn’t free, either, honey.
You know what I’m trying to say.
Well, I may know what he’s trying to say, but you don’t.
He is such a vanilla guy when it comes to eating out in restaurants. He’ll try innovative concoctions only at home, where the food has been purchased previously (and by default he isn’t exactly paying for a bad restaurant experience) and there’s a back-up plan should the meal not be to his liking.
But I must say this, he’s never eaten one of my crazy ideas and been forced to rely on a back-up plan. And this dish was a grand slam. Peach quesadillas with blue cheese and caramelized onions! Oh my oh my. The combination and textures were heaven on earth. Give it a try before you say goodbye to peaches this summer!
Peach Quesadillas (4 servings)
4 8″ whole wheat tortillas
2 peaches, thinly sliced
2 1/4 oz blue cheese
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.
Each quesadilla gets about 3/4 oz of blue cheese. Arrange half the amount of cheese on one side of the tortilla. Top with 1/2 of a sliced peach. Add the final layer of cheese and 1/4 of the caramelized onions. Wipe out the skillet in which you cooked the onions and coat with cooking spray. Place the entire tortilla in the pan. Cook on medium. After about 15 seconds, the tortilla should be flexible enough to fold. Fold tortilla in half and continue cooking 2-3 minutes. Flip and cook 3-4 minutes on the opposite side. Let cool slightly before cutting and serving.
Total Fat 7.8 g
Total Carbohydrate 36.9 g
Protein 8.7 g