Summer Fruit Quesadillas

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

8 small flour tortillas (or 4 large tortillas)
1 1/2 cups shredded Monterey Jack cheese
3-4 nectarines, sliced thin (peeled if you like)
3/4 cup queso fresco, crumbled
1-2 jalapeño peppers, seeded and chopped
1/4 cup fresh cilantro, minced
Cooking spray or canola oil

Instructions:

Place tortillas on a work surface. Very lightly brush one side of each tortilla with canola oil (or spray with cooking spray) and flip over so the oiled side is facing down. Sprinkle a thin layer of the shredded Monterey jack cheese over one of the tortillas. Layer with the sliced nectarines. Sprinkle with the queso fresco, jalapeño, and cilantro. Top with another tortilla, oiled side facing outward. Repeat with the remaining tortillas. (Alternatively, if you are using a large tortilla, place the fillings on one half and use the fold-over method.)

Warm a skillet or grill pan over medium-high heat and if needed, lightly oil the cooking surface. Carefully place assembled quesadillas in the pan and cook, turning once, until each side is golden brown and the cheese is melted. Slice into triangles and serve warm.

From annies-eats.com