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.