• 8 whole wheat tortillas, buttered ononeside
• Shredded Queso Blanco
• Finely chopped red onions, sauteed
• Texas Hill Country Peaches, thinly sliced
• 24 fresh caught shrimp, marinated for 30 minutes (recipe below)and then grilled
• Shrimp Marinade
• Pineapple juice, preferably fresh
• Olive Oil
• 4 cloves of crushed garlic
• Texas Hill Country Peaches, thinly sliced
• Cayenne Pepper
• Fresh Cracked Black Pepper
• Sea Salt

1. Layer tortilla, cheese, 6 shrimp per quesadilla, red onion, peaches, a little more cheese, and the top tortilla.
2. Assemble all four.
3. Preheat oven to 400.
4. Cook for 10 minutes or until top is brown and crispy.
5. Then flip very carefully and continue baking until cheese melty and top brown and crispy. Accompany with guacamole and sour cream.

This is one of my favorite dishes I created in college. I made it at a Fourth of July party when the Texas Hill Country peaches were juicy and ripe. Most of my friends were pleasantly surprised at this combination of fruit and shrimp. This recipe makes 4 large quesadillas.