Monday, May 27, 2024
Food & DrinkJonathan Bardzik

Savor a first taste of Summer with this peach quesadilla recipe

We spend so much time coloring in the lines, wearing the right clothes, saying the right things. If there’s ever a time to cut loose, it’s peach season, which is May until the end of summer.

And while you’re having fun your food should be too. Sweet and savory always seem to get neatly divided but not this summer. Sweet yellow peaches – you know, the ones that are so ripe they send juice running down your chin from the first bite – they lend plenty of sugar and just enough acid to balance rich pork sausage.

Sugary summer peaches are a bold balance for rich pork sausage and bright cumin, Chinese Five Spice Powder and a splash of soy. These quesadillas are an instant summer party!

So let’s run too fast, laugh too loud and engage in a little horseplay – and get ready to break a few rules in the kitchen with delicious results. After all, it’s summer!

Peach Quesadillas

Serves 5 as a main dish or 10 as an appetizer.


  • 6 tbs olive oil
  • 3 large pork sausage links
  • 1 tsp Chinese Five Spice powder
  • 1 tbs soy sauce
  • 1 red onion, diced
  • 1/4 tsp cumin
  • 10 6” corn tortillas
  • 2 ½  cups grated Cheddar cheese
  • 3 peaches, peeled and thinly sliced
  • 1/4 cup chopped basil


  • Warm 1 tbs olive oil in a 10” skillet over medium-high heat. Remove the sausage from the casings and add to pan with Chinese 5 Spice power and soy sauce.
  • Breaking up the sausage as it cooks, sauté until browned and cooked through.
  • Remove sausage from pan with a slotted spoon and set aside.
  • Add onion to pan and sauté until softened and edges begin to brown. If pan is dry, add 1 tbs olive oil.
  • Stir in cumin and season to taste with salt and pepper
  • To assemble quesadillas, layer one corn tortilla with 1/4 cup cheese, cooked sausage, peach slices, onions and basil. Top with another 1/4 cup cheese and a second tortilla. Repeat with remaining ingredients to make 5 quesadillas.
  • Fry each quesadillas in 1 tbs oil over medium heat, about 3 minutes per side, turning once when the tortilla begins to brown in spots With a pizza cutter, slice into wedges and serve.

Tip: Nothing slices quesadillas better than a pizza cutter. Cutting them with a knife always pushes the ingredients out the sides.

Jonathan’s cookbooks offer simple recipes prepared with farm and garden-fresh ingredients to share with the people – friends, family and farmers – who make our lives matter.

Bring one home today or share one with someone special, click here.

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Jonathan Bardzik

Jonathan Bardzik is a DC-based storyteller, cook, keynote speaker and author of three books inspired by the fresh, seasonal ingredients he finds in the garden and at farm markets. Self taught, Jonathan seeks to inspire home cooks with the belief that life can and should be lived well, something we can do everyday by preparing and sharing simple, delicious food with those we love. Find over 250 recipes and short stories, Jonathan’s schedule of live appearances and his books at

Jonathan Bardzik has 26 posts and counting. See all posts by Jonathan Bardzik

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