Peach and Gorgonzola Quesadilla, Honey Drizzle

By Chef Laura Published: June 26, 2014

  • Yield: 16 pieces (4-6 Servings)
  • Prep: 15 mins
  • Cook: 5 mins
  • Ready In: 20 mins

Summer means peaches, and you'll find this recipe irresistible!



  1. Place butter in a small sauté pan and melt over medium heat. When foam subsides, add shallots with a pinch of salt and cook until limp. Remove from heat and drain any excess butter from shallots. Set aside.
  2. Place tortillas on a large work surface. Portion the shallots among the lower half of each tortilla.
  3. Top shallots with the peach slices, in a single layer to cover the bottom of each half.
  4. Portion the Gorgonzola over the peaches. Fold the “clean” half of the tortilla over the filling, pressing firmly to close.
  5. Heat a grill pan over high heat and place tortilla in pan. Cook until grill marked and cheese begins to melt, then carefully turn quesadilla over and cook remaining side until marked and cheese has melted. Remove from heat.
  6. When quesadillas have cooled slightly, slice in half. Place on serving platter and drizzle with honey and freshly cracked black pepper. Serve immediately.

Copyright © 2023 . Celebrated Cuisine | Chef Laura Briscoe

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