Charred Peach & Corn Breakfast Quesadillas with Hot Honey Eggs

Charred fruit meets skillet breakfast in this playful twist on the quesadilla. Ripe peaches and sweet corn get a smoky sear before melting into cheese, then get topped with eggs drizzled in hot honey for sweet heat.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 480 cal
• 22g protein
• 42g carbs
• 26g fat
• 5g fiber

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Ingredients

• 4 large flour tortillas
• 2 ripe peaches
• 1 cup fresh sweet corn kernels
• 1 1/2 cups shredded Monterey Jack cheese
• 4 large eggs
• 3 tbsp hot honey
• 2 tbsp butter
• 1 tbsp olive oil
• 3 sliced scallions
• 2 tbsp chopped fresh cilantro
• 1/2 tsp kosher salt
• 1/2 tsp chili powder
• 4 lime wedges

Instructions

1. 1Heat a cast-iron or heavy skillet over medium-high until very hot. Halve and pit the peaches, then place them cut-side down along with the corn kernels. Char 2 to 3 minutes until peaches show dark grill marks and corn smells sweet and toasty.
2. 2Transfer peaches to a cutting board, dice them into small pieces, and toss with the charred corn, half the scallions, salt, and chili powder. Let the filling cool slightly so it does not melt the cheese too fast.
3. 3Wipe the skillet, lower heat to medium, and add a thin film of olive oil. Lay one tortilla in the pan, sprinkle a generous handful of Monterey Jack over half, spoon peach-corn filling on top, and fold the tortilla over.
4. 4Cook 2 to 3 minutes per side, pressing gently with a spatula, until the tortilla is blistered golden and the cheese is fully melted. Repeat with remaining tortillas, adding a little more oil as needed. Keep finished quesadillas warm under a clean towel.
5. 5In a separate nonstick skillet melt the butter over medium heat. Crack the eggs and cook to sunny-side up or over-easy, about 3 minutes, until whites are opaque and edges turn lacy and crisp.
6. 6Cut each quesadilla into wedges and plate them. Slide one hot egg on top of each serving.
7. 7Drizzle hot honey generously over the eggs so it runs into the quesadilla folds. Scatter remaining scallions and cilantro, and finish with a squeeze of lime.
8. 8Serve immediately while the tortilla is crisp, the cheese stretches, and the honey is still warm and glossy.