Peach Salsa Quesadillas and Pork

As seen in my previous blog post, I bought a LOT of peaches. Remember that scene from Forrest Gump about shrimp? “There’s shrimp etouffee, shrimp souflee, fried shrimp, boiled shrimp…” I’m beginning to feel this way with peaches.

I did not use all the ingredients I had originally intended to use…at least for the salsa. This recipe also took quite a bit of time–and a LOT of fine chopping skills. You really got to have a sharp knife.

GRILLED PORK CHOPS (cannot believe I’m typing this)


  • Pork chops, doesn’t matter if they are bone-in or not
  • Kosher salt
  • Pepper


  1. Heat your grill.
  2. Season pork with salt and pepper.
  3. Place pork on grill. Flip. Cook until done.




  • Peaches (3 used), chopped small but coarse
  • Jalapenos (2 used), chopped finely
  • Red bell pepper (1/2 of a large one), chopped finely
  • Corn (2 ears)
  • Lemon juice from 1/2 a lemon


  1. Chop all ingredients. Place them in a bowl. Stir. Longer this sits, the better.




  • Peach salsa (see above)
  • Pepperjack cheese, shredded.
  • Whole wheat tortilla shells
  • Pam, or similar substance


  1. Heat a skillet. Spray it with Pam.
  2. Place a tortilla on the skillet. Layer the salsa and the cheese along one side of the tortilla.
  3. When things start to get hot, “close” the tortilla. Flip to cook on both sides. Serve immediately.