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1
Place peach halves over medium hot grill for 10 minutes, turning once.
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2
Remove from the grill and place in blender.
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3
Grill onion slices for 6 minutes, turning once.
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4
Remove from grill and place in blender.
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5
Add basil, lemon juice, vinegar and honey to blender and blend until smooth.
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6
Lightly oil (brush or spray) both sides of tortillas.
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7
Place tortillas on grill over medium low heat and crisp one side for about 2 to 3 minutes.
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8
Remove from heat.
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9
Place 6 tortillas crisp side up.
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10
Divide the cheese, peaches, onions, jalapenos, basil and cilantro equally, and spread evenly, among the 6 tortillas.
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11
Stack half of these tortillas on top of the remaining half.
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12
Top with a final layer of the 3 remaining tortillas with the crisp side placed down on the inside.
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13
Sprinkle chile powder on the outside of the tortillas and place on the grill, chile side down.
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14
Grill until golden brown, about 3 to 4 minutes.
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15
Sprinkle chile powder on top of the tortillas and turn.
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16
Grill the other side for 3 to 4 minutes until golden brown and the cheese is melted.
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17
Cut each quesadilla into 4 wedges.
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18
Mix lime juice, honey, and chipotle powder in a small bowl to form marinade.
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19
Place salmon in shallow pan and pour marinade over.
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20
Allow to sit for 15 minutes.
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21
Build a smokey fire by adding smoked hickory chips to medium hot coals.
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22
Place salmon on grill and close the top.
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23
Cook for 5 minutes and then turn and cook for 5 minutes more with the top closed.
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24
Remove the salmon and serve with a small bunch of watercress, peach vinaigrette and quesadillas.
