When I told you guys that I hate cooking in the summer, I meant it. I don’t know if it’s the heat or the long days, but I just can’t stand to be in the kitchen. Or, at the very least, turn on the oven.
Case in point: this was our menu this week:
Sunday: 4th of July BBQ at friends
Monday: pulled chicken sammies with leftover chicken
Tuesday: burgers and grilled veggies on the BBQ
Wednesday: grilled cheese sandwiches
Thursday (tonight): I’m thinkin’ pesto zoodles with tomato feta salad
So – quick and easy stove-top dinners or no-mess outdoor grilling is where it’s at. And the oven? I’ll save that for holiday cooking in a couple of months!
Stove-top cooking can get repetitive. I mean I love grilled cheese and all, but how much of it can I eat? (I plead the fifth)! I definitely try to think outside the box for some satisfying seasonal dishes that make the most of summer bounty. There’s only one thing better than juicy summer peaches and that’s caramelizing them in butter and brown sugar. And when you add the spicy, crunchy jalapenos + the bitter arugula and cheesy gouda, it’s like a quesadilla made in heaven!
Gouda is actually one of my favorite cheeses. It’s so gooey (is that why they call it goo-da? 😉 jk!) with great meltability (yeah, that’s now a word). I love it with fruit so it works wonders in this cheesy quesadilla.
Gouda is also great cut into chunks so if you’re going for no-carb meals this summer, try my salad variation! And if carbs are your thing year-round (why you looking at me?!), try this as a pizza, flatbread or grilled cheese with artisan bread!
OK this post has me seriously craving this combo, so I’m off to the store to pick up some more peaches and gouda! Have a “goud” day!!
Caramelized Peach & Gouda Quesadillas
2 flour tortillas
1 cup grated Natural & Kosher cheese gouda
1 large peach, sliced
1 tbsp butter + more for greasing the pan
1 tbsp brown sugar
handful of arugula
In a skillet, melt the butter and add peach slices. Sprinkle with brown sugar and saute until the peaches are soft and caramelized. Remove the peaches from the pan and wipe clean.
Add a bit more butter to the pan and place the tortilla in it. Sprinkle with gouda. When the cheese begins to melt, add the peach slices, jalapeno and arugula to half of the quesadilla and fold closed. Cut the quesadilla into quarters and serve immediately.
NO-CARB VARIATION: Make a salad with arugula, sliced peaches (caramelizing optional), chunks of gouda and thinly sliced jalapeno. Make a dressing with olive oil, balsamic vinegar, honey, salt and pepper and drizzle over the salad.
YIELD: 2 quesadillas
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