Tasty Burrata Quesadilla

Here’s my take on a burrata quesadilla, where gooey cheese meets crispy tortillas in a mix that combines Italian and Mexican flavors. The creamy burrata adds a rich twist to the classic quesadilla, and I’ve found it’s a great way to use up any leftover ingredients in the fridge.

This recipe has become my go-to lunch option when I want something quick but a little fancy. My kids actually ask for these now instead of regular grilled cheese, and I can’t say I blame them. Who can resist melted burrata?

Which Kind of Burrata Should I Use?

Fresh burrata is the way to go for this quesadilla, and you’ll find it in most specialty cheese shops or well-stocked grocery stores, usually packed in water or whey. The outer shell should be firm mozzarella, while the inside should be soft and creamy – this contrast is what makes burrata special. If you can’t find burrata that’s exactly 6 ounces, don’t worry too much about it – a standard ball usually weighs between 4-8 ounces and will work just fine. Just make sure to drain it well before using, and try to use it within a day or two of purchasing since fresh burrata is best enjoyed as soon as possible. For the creamiest result, let your burrata come to room temperature for about 30 minutes before adding it to your quesadilla.

Options for Substitutions

This fancy quesadilla can be customized with several easy swaps if you need to:

• Burrata cheese: If you can’t find burrata, fresh mozzarella is your next best option. You could also use regular mozzarella mixed with a bit of ricotta to mimic burrata’s creamy center. Just make sure to drain any excess liquid first.
• Bacon: You can swap bacon with prosciutto, pancetta, or leave it out completely for a vegetarian version. If going meat-free, add a pinch of salt to make up for the lost saltiness.
• Peaches: When peaches aren’t in season, try using pears or apples (thinly sliced). Nectarines work great too. If using apples, sauté them briefly to soften.
• Pistachios: Out of pistachios? Try toasted pine nuts, chopped almonds, or walnuts. They’ll all add that nice crunch factor.
• Flour tortillas: Any large soft tortilla works here – whole wheat, spinach, or even low-carb versions. Just make sure they’re fresh and pliable.
• Fresh basil: While fresh basil adds a nice touch, you could use fresh mint or arugula instead. Dried herbs won’t work as well in this recipe.

Watch Out for These Mistakes While Cooking

The biggest mistake when making burrata quesadillas is adding the cheese too early – wait until your tortilla is already crispy on one side before adding the burrata, or you’ll end up with a soggy mess that leaks out everywhere. Getting the bacon right is crucial too – cook it until perfectly crispy before adding it to your quesadilla, as it won’t crisp up more once inside. To prevent your peaches from making the tortilla wet, make sure to pat them dry with paper towels after slicing, and don’t slice them too thick or they won’t heat through properly. For the best texture, keep your heat on medium-low – high heat will burn your tortilla before the cheese has a chance to get perfectly melty and warm. A final tip: let your quesadilla rest for about 1 minute after cooking, which allows the cheese to set slightly and makes it much easier to slice without all the filling sliding out.

What to Serve With Burrata Quesadillas?

These fancy quesadillas are perfect with a simple arugula salad dressed in lemon juice and olive oil – the peppery greens really complement the creamy burrata and sweet peaches. If you’re in the mood for a heartier meal, a cup of roasted tomato soup makes an excellent dipping companion. I love serving these with a side of honey for drizzling, which brings out the sweetness of the peaches and adds a nice contrast to the salty bacon. For a complete summer spread, add some grilled corn on the cob or a fresh cucumber and tomato salad on the side.

Storage Instructions

Keep Fresh: These quesadillas are best enjoyed right after making while the burrata is still warm and melty. If you have leftovers, wrap them in aluminum foil or place in an airtight container and keep in the fridge for up to 2 days. Just know that the texture won’t be quite the same as fresh-made.

Prep Ahead: You can cook the bacon and slice the peaches ahead of time – store them separately in the fridge for up to a day. When you’re ready to eat, just assemble and cook your quesadillas fresh. This way, you’ll get that perfect crispy tortilla and gooey cheese experience!

Warm Up: If you need to warm up leftover quesadillas, your best bet is using a skillet over medium-low heat for 2-3 minutes per side. This helps keep the tortilla crispy. I’d avoid the microwave since it can make them soggy, but if you must, use it briefly and at 50% power.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-35 g
• Fat: 50-60 g
• Carbohydrates: 70-80 g

Ingredients

For the quesadilla:

• 2 strips bacon
• 6 oz burrata cheese (drained and gently torn)
• 2 large flour tortillas (I like Mission brand)
• 2 ripe peaches (thinly sliced prior to cooking)

For the garnish:

• 1/4 cup fresh basil (thinly sliced, also known as chiffonade)
• 3 tbsp chopped unsalted pistachios

Step 1: Cook and Prepare the Bacon

In a large skillet over medium-high heat, cook bacon until crispy.

Once done, transfer the bacon to a paper towel to drain and absorb excess grease.

Leave the bacon grease in the skillet for the next step.

Step 2: Brown the Tortillas

With the bacon grease still in the skillet, reduce the heat to medium.

Place one tortilla in the skillet and cook for about 30 seconds per side until it becomes slightly browned and bubbled.

Repeat this process with the second tortilla.

Once both tortillas are ready, place them on a large baking sheet.

Step 3: Top the Tortillas

Preheat your oven to the hi-broil setting.

On each browned tortilla, layer the sliced peaches evenly.

Next, add the burrata cheese, distributing it over the peaches.

Crumble the cooked bacon into small pieces and sprinkle it on top of the burrata-covered tortillas.

Step 4: Broil the Tortillas

Place the baking sheet with the prepared tortillas under the broiler for about 2 minutes.

Keep an eye on them; you’re looking for the tortilla edges to brown and crisp, and the burrata to melt beautifully over the peaches and bacon.

Step 5: Add Final Toppings and Serve

Once the tortillas are out of the oven, top them with chopped pistachios and fresh basil leaves for an added burst of flavor and texture.

Cut the tortillas into wedges using a pizza cutter for easy serving.

Enjoy your delicious and easy-to-make peach and bacon flatbread!