Mini Quesadillas with Peach Salsa

A photo of corn tortilla quesadilla with fresh peach salsa


  • 8 small corn tortillas
  • About a 1/2 to 2/3 cup of shredded cheese (suggestions: cheddar, Manchego, Chihuahua, or mozzarella)
  • 1 large peach
  • 2 medium size tomatoes
  • 1 small yellow onion
  • 1 small jalapeño pepper
  • 2 tsp lime juice
  • 1/2 tsp salt


I use a hand processor (such as this one) to make the salsa (not an electric one as the electric ones are usually too powerful and will liquify your salsa). If you’ve got one of those, you don’t have to dice up your ingredients as much. Just slice the peach and take out the pit, then slice tomatoes, onion, and jalapeño (note: if you don’t want crazy hot salsa, carefully remove the seeds of the jalapeño). Put everything in the hand mixer along with the lime juice and salt and spin it until everything is chunky and well mixed. If you do not have a hand mixer, you’ll need to dice the peach, tomatoes, onion, and jalapeño in small but chunky pieces. Add to a bowl, add lime juice and salt and stir with a spoon or spatula until it’s well mixed.

Get a large frying pan (where you can put 2 of the small tortillas in it at one time – if you only have a small frying pan, you’ll just do 1 at a time) and put it on low to medium heat. Sprinkle about a 1/4 to 1/3 cup of cheese onto each tortilla. Once that cheese starts to melt, put another tortilla over each one. Keep cooking and checking the bottoms of the tortillas. When they get a little brown, get your spatula and flip them over. Cook the other side until lightly brown. This usually takes 3-5 minutes. When they’re ready, put them on a safe cutting surface and cut each into 4 small pieces. Repeat everything if you want to make more.

Plate these up with a large scoop of the peach salsa, serve and enjoy!

This makes 2 servings.

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