Peach, Chicken and Gorgonzola Balsamic Quesadillas with Arugula Pesto from

A summery fresh peach and chicken quesadilla with tangy gorgonzola, peppery arugula pesto and balsamic reduction.

Servings: 1

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
  • 2 (6-8 inch) tortillas
  • 2 tablespoons gorgonzola dolce, crumbled
  • 1/2 cup mozzarella, shredded
  • 1 peach, sliced thinly
  • 1/4 cup chicken, cooked and shredded
  • 1 tablespoon arugula pesto or arugula (optional)
  • 1 teaspoon balsamic reduction
  1. Heat a pan over medium heat, place a tortilla in the pan, sprinkle half of the cheese over the tortilla, followed by the peach, chicken, balsamic reduction, pesto, the remaining cheese and tortilla.
  2. Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Note: To make balsamic reduction: Simmer 1/2 cup balsamic vinegar and 1 tablespoon brown sugar until reduced by half.

Arugula Pesto

A different take on pesto using peppery arugula and walnuts.

Servings: makes 1 cup

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
  • 1 cup basil, packed
  • 1 cup arugula, packed
  • 1 clove garlic
  • 2 tablespoons walnuts, toasted
  • 1/4 cup parmigiano reggiano, grated
  • 3 tablespoons olive oil
  • lemon juice to taste
  • salt and pepper to taste
  1. Place everything into a food processor and blend.