Grilled Corn & Brie Quesadillas with Peach-Jalapeño Salsa
Grilled Corn & Brie Quesadillas with Peach-Jalapeño Salsa
July calls for food that's fast, fun, and completely satisfying — and these quesadillas deliver all three.
Golden, crispy tortillas filled with melty Brie and sweet summer corn, served alongside a bright peach-jalapeño salsa that keeps every bite lively. It works as a casual dinner, a backyard appetizer, or a crowd-pleasing snack with a cold glass of something pink and bubbly. No fuss, no heavy lifting — just great ingredients doing exactly what they're supposed to do.
Paired with our Bubbly Rosé – Norma Jean, this is summer in a glass and on a plate. The wine's bright strawberry and rhubarb notes contrast the rich, melty Brie beautifully, while its crisp acidity and long, refreshing finish cut through every bite. Stonefruit hints in the wine mirror the peach salsa, and the bubbles keep the palate fresh between bites. This is a standout Bubbly Rosé food pairing that proves sparkling rosé with cheese is one of summer's best-kept secrets.
Crispy, melty, and completely casual.
The Stoney Wines Family 🍷
When exploring sparkling wine with vegetarian food, rich melted cheese and bright fruit salsa is a winning combination. This Brie quesadilla pairing finds its match in the wine's crisp acidity and berry character, which cut through the richness and amplify the peach salsa's sweetness. The bubbles refresh the palate with every bite — pour generously.
Buy the Wine →Grilled Corn & Brie Quesadillas with Peach-Jalapeño Salsa
Quesadillas
- 4 large flour tortillas (10-inch)
- 8 oz Brie, rind removed and thinly sliced
- 2 cups fresh corn kernels (about 3 ears)
- 1 cup shredded Monterey Jack cheese
- 2 Tbs fresh chives, chopped
- 2 Tbs butter or olive oil
Peach-Jalapeño Salsa
- 3 ripe peaches, diced small
- 1 jalapeño, seeded and finely diced
- ¼ cup red onion, finely diced
- 2 Tbs fresh cilantro, chopped
- 2 Tbs lime juice
- 1 tsp honey
- Pinch of salt
To Finish
- Sour cream or crème fraîche
- Fresh chives
- Lime wedges
- Flaky sea salt
Method
Make the Salsa
Combine peaches, jalapeño, red onion, cilantro, lime juice, honey, and salt in a bowl. Toss gently and set aside at room temperature while you make the quesadillas.
Char the Corn
Heat a dry skillet over high heat. Add corn kernels and cook 3–4 minutes without stirring until lightly charred. Remove and set aside.
Assemble the Quesadillas
Lay tortillas flat. On one half of each, layer Brie slices, charred corn, Monterey Jack, and chives. Fold the other half over.
Cook the Quesadillas
Heat butter or olive oil in a large skillet over medium heat. Cook quesadillas one at a time, 2–3 minutes per side, until golden and crispy and cheese is fully melted.
Serve
Cut each quesadilla into wedges. Serve with peach-jalapeño salsa, a dollop of sour cream or crème fraîche, fresh chives, lime wedges, and flaky salt.
Chef Tips
- Remove the Brie rind before slicing — it helps the cheese melt more evenly.
- Keep finished quesadillas warm in a 200°F oven on a wire rack while you cook the rest.
- No fresh peaches? Nectarines or mangoes work just as well.
- Press the quesadilla gently with a spatula while cooking for extra crispiness.
Suggested Pairings
- Simple green salad with lime vinaigrette
- Chilled guacamole and chips
- Watermelon wedges with flaky salt
Here's to crispy quesadillas, sweet peach salsa, and a glass of Bubbly Rosé that makes summer nights feel like a celebration. 🧀🍑🥂
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