Instant Love: Peach and Shrimp Quesadillas

Believe it or not, I got the idea for these from a Better Homes and Gardens (or BHG) magazine I read at my mom's house this summer.  Sometime in the spring they had a great issue with a bunch of ideas about what to do with fresh summer peaches.

I sort of just made up my own peach salsa using scallions, some diced red pepper, peaches, some cumin, and lime juice.  I tossed in chopped shrimp that I poached earlier that day, and voila--delicious quesadilla filling.  Of course the glue in a proper quesadilla is a healthy sprinkling of shredded cheese--I used Monterey Jack.  I also think that toasting these in an oiled skillet, slowly over low-medium heat, is key, otherwise the tortillas burn before the filling is heated through and the cheese melts.

I served mine with some farmer's market-fresh corn salad and a dollop of light sour cream.  Cheesey, tangy, shrimpy, yum.

--K, recalling that quesadillas can come in many forms