Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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  • 2 flour tortillas (8-9 inch diameter)

  • 1 (15 oz) can sliced California Cling Peaches, strained

  • ¼ cup canned green chiles, chopped

  • ¼ cup grated Mexican cheese blend

  • 1 Tbsp oil


  • On a large flat plate or upside down cookie sheet lay out the bottom tortilla.

  • Arrange sliced peaches, cheese and chiles on top evenly.

  • Top with remaining tortilla.

  • Heat a 9-inch or larger sauté pan, adding the oil.

  • When the oil is hot, slide the quesadilla into the pan. Let cook until the cheese begins to melt and the edges of the tortilla turn brown. Flip with a large spatula being careful not to toss out the filling. Toast the topside until the cheese is fully melted and the peaches are heated through, about 3 minutes.

  • Slide onto a cutting surface and cut into wedges.

  • Serve warm with sour cream or your favorite salsa.

Makes 2 quesadillas