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

Peach, Chicken and Gorgonzola Balsamic Quesadillas with Arugula Pesto

ingredients

• 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 (see below) or arugula (optional)
• 1 teaspoon balsamic reduction

directions

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.

ingredients

• 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

directions

1. Place everything into a food processor and blend.

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