My ingredients- tortilla, grilled peaches, arugula and chipotle cheddar cheese.
Why did I cut out bacon? Because I’m lazy. If you have bacon, go for it.
Time: 20 minutes
2 small ripe peaches, cut in half and pits removed
non-stick cooking spray
1 cup arugula or other leafy greens
1/2 cup Cabot Chipotle Cheddar cheese, grated
4 whole wheat tortillas
- Preheat grill, panini press, or non-stick skillet over medium-high heat. Lightly spray the cut side of each peach half with cooking spray and place on the grill, face-side down. Cook for 5-10 minutes, or until the peaches are tender and have grill marks. Remove from heat and set aside (once cooled, the grilled peaches can be refrigerated for up to 5 days).
- Cut the all of the grilled peach-halves into 4- 6 thin slices. To assemble the quesadilla: Lightly spray one tortilla with cooking spray. Place the tortilla on top of skillet (or if you possibly have a quesadilla maker, use that. It was the “cheesiest” purchase ever, but I LOVE it), top with half of the cheese, arugula and peaches. Place other tortilla on top and cook for 4-5 minutes (flip halfway through) or until cheese is melty and oozing out.
- Repeat with remaining ingredients for the second quesadilla. Slice into fourths and enjoy!