This is a fresh, easy, and quick recipe to make on a hot day. It’s perfect for early summer, when local tomatoes and peaches are ripening. This recipe was adapted from a recipe on the official Parrano website. Find more great recipes at http://www.parrano.com/recipes/.
Ingredients
- 1 tomatoes, diced and somewhat drained
- 1 fresh peach, de-stoned and diced
- 1 shallot, finely chopped
- juice and zest of 1/2 a lime, or about 1 tsp
- salt and pepper
- cooking oil
- 1/3 cup grated Parrano cheese
- 2 small tortillas
Instructions
- Fry the shallot in small pan with a little oil. As it softens, add the tomatoes, peach, lime zest/juice, salt, and pepper. Cook over medium heat for about 5 minutes, until the shallot is slightly translucent. Set aside.
- Heat a dry pan (medium heat) and place one tortilla into it. Sprinkle the Parrano cheese on top and heat until the cheese melts and the underside of the tortilla is golden-brown.
- Spoon the vegetable mixture over the cheesy tortilla, top with the second tortilla, and carefully flip the whole thing over using a spatula. (If this maneuver seems too difficult, replace the cheese side tortilla with the veggie side tortilla in the pan, then flip the cheese one on top.) Cook until the underside of this second tortilla is golden brown.
- Remove from the skillet and cut into wedges.