Tuesday, January 5, 2010

Blue Cheese Quesadillas

Peach Salsa
1 bag (10 oz) Cascadian Farm® frozen organic sliced peaches, thawed, drained
and chopped
2 tablespoons finely chopped red bell pepper
2 medium green onions, finely chopped (2 tablespoons)
1 tablespoon lime juice
2 teaspoons chopped fresh cilantro
1/4 teaspoon salt
Blue Cheese Filling
1/2 cup shredded Monterey Jack cheese (2 oz)
3 tablespoons chopped walnuts
1 medium green onion, sliced (1 tablespoon)
2 tablespoons crumbled blue cheese
8 flour tortillas (8 inches in diameter)

Make It:
Total Time: 9 hours 10 min
MORE OPTIONS: 1 2 3 1. In medium bowl, mix all salsa ingredients. Cover
and refrigerate until serving time.
2. Heat oven to 375°F. Grease cookie sheet. In small bowl, mix all filling
ingredients. Sprinkle over 4 tortillas; top with remaining tortillas,
pressing down slightly. Place on cookie sheet.
3. Bake 8 to 10 minutes or until cheese begins to melt and tortillas are
slightly browned. Cut each into 8 wedges. Serve with salsa.

Source: http://www.bettycrocker.com/


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