Two 10-inch quesadillas
Jack is the Cordon Bleu–trained chef who runs the food truck at the Gorge White House. After a day of fruit harvesting, this is the place to enjoy pear salads and flatbreads as well as soups, burgers and tacos featuring homegrown produce. Since Anjou pears store well from fall to spring, make this quesadilla for an appetizer or quick dinner to celebrate the versatile pear. —Lynne Curry
Test Kitchen Notes
Featured in: Orchard-Hopping for Late-Summer Pears in Oregon’s Scenic Fruit Loop. —The Editors
slices thick bacon, diced
(10-inch) flour tortillas
cups shredded Monterey Jack cheese
cup crumbled goat cheese
firm ripe Bartlett, Bosc, Comice or Anjou pear, peeled and thinly sliced
Cook the bacon in a large skillet until browned and crispy. Remove with a slotted spoon and drain on a paper towel. Discard extra fat and wipe out the skillet well.
Cook two of the tortillas over medium heat until one side on each one is pale golden brown and they are no longer soft and doughy.
Remove one tortilla from skillet and reduce the heat to low. Flip the other tortilla uncooked side down and sprinkle the browned side with 1/2 cup Monterey Jack cheese and 1/4 cup goat cheese.
Distribute half of the bacon over the cheese and layer with half of the pear slices. Cover pears with 1/2 cup more shredded cheese and top with the second tortilla, uncooked side up. Press firmly with a spatula.
Cook until bottom tortilla is golden brown and bottom layer of cheese is melted. Carefully flip quesadilla over and cook second side until cheese is melted and tortilla is golden brown.
Transfer to a cutting board. Cut into wedges and repeat with remaining ingredients.
I wake up thinking, What's for dinner? The answer comes from the stocking as much local food as I can store, buying dry goods in bulk and shopping for seasonal produce. Pickling and canning, sourdough bread baking and grilling are also key parts of the mix as I improvise meals for my family.
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