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Quesadillas de Melocotón y Verdura (Peach and Veggie Quesadillas)

Posted Aug 23 2008 3:12pm
This was one of the more experimental recipes I've tried lately and it was really, surprisingly good. The sweetness of the peaches worked really well with the spicy peppers, the crunch of raw cucumbers, the juciness of the fresh tomatoes, and the nuttiness of the quinoa. Brett's only complaint? There weren't enough peaches in the dish - he's a hummingbird, there have been times that I've truly wondered if there is a such thing as sweet enough to him! :-) But I did agree that more peaches would not have been a bad thing. When I had created this recipe, I decided that 3 peaches seemed a good amount for the dish. I was thinking of the larger sized peaches I've seen around the farmer's market. Well, after much frustration this past weekend, we finally found the only stand (that we are aware of) that was selling pesticide free peaches, and they were a little smaller than the other peaches. So next time I make this meal, if we are using the small peaches, I will use 5, otherwise 3 it is.



I was a little nervous about this dish, as the only fruit I had ever tried in a meal has been pineapple, and I was nervous when I made that too! I was really happy it turned out and we had a lovely fresh batch of Green Chile Taco Sauce that complemented these quesadillas perfectly.



Just a reminder of the produce legend:

* = farmer's market

** = CSA

*** = Container or Community Garden



































Quesadillas de Melocotón y Verdura

1 cup quinoa, cooked

3 peaches, washed, cored and diced *

2 serranos, seeded and minced ***

2 petite bell peppers, seeded and minced ***

1 gypsy pepper *

2 cloves of garlic, minced *

1/4 red onion, diced *

1 cucumber, minced *** (we used one of the cukes we nabbed from an abandoned plot)

1 large tomato, seeded and chopped *

juice of half a lime

dash chipotle chili powder

dash cumin

dash cinnamon

dash white pepper

dash salt



tortillas

Green Chile Taco Sauce



Heat a few tablespoons of water in a small skillet. Add the peppers, onion and garlic and cook for 10 minutes or until soft. Drain any excess liquid.



Combine all ingredients in a bowl and season to taste. Refrigerate for about a half an hour.



Either drain the filling or use a slotted spoon* to layer filling in a warmed tortilla and fry .



Serve with Green Chile Taco Sauce.



* There will be liquid at the bottom of the bowl of filling, I suggest draining it so there isn't a risk of soggy tortillas, nobody likes that.



It's always nice when an experimental meal goes well.



'Til next time!
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