Monday, April 26, 2010

blue cheese quesadillas with peach salsa

This is a light and healthy summer favorite 'round here!
It came from a cookbook my MIL gave me: Betty Crocker's Cooking for Two. The recipe below is slightly different from the one in the book, but the gist is the same.

Blue Cheese Quesadillas:
For 4-6 supper sized servings or for 10-12 appetizer servings
1 cup shredded Monterrey Jack cheese
1/2 cup light cream cheese
1/2 cup walnuts, chopped and toasted
2 green onions, diced
1/4 cup blue cheese, crumbled
Flour Tortillas

Mix together all cheeses and green onions and spread over half of each tortilla. Sprinkle cheese mixture with walnuts. Fold the tortillas over halfway and bake at 350 for 10-15 minutes or until the outsides get crisp and lightly browned.

Peach Salsa
about 2 cups chopped peaches from a jar or fruit cups (drain most of the syrup)
1/2 large red bell pepper, diced
2 green onions, chopped
the juice of one grapefruit
fresh cilantro or basil, if desired

Mix all ingredients together and serve with tortillas. I pile mine right on top of the hot, crispy tortilla.


  1. this sounds right up my street! Delicious!!! xxx

  2. Lord have mercy, Girl, send some over through cyberspace, wouldja? You're so adventurous in the kitchen, Courtney! You're making me think outta the culinary box over here! : )

  3. You had me at Blue Cheese and then you go and add Peach Salsa. WOWOOWOWOWOW.... I just eat dinner and now I'm hungry again already.

    Will have to give this a try.

    Off to see what I've missed around here.



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