Blue Cheese Quesadillas With Peach Salsa Recipes

BLUE CHEESE QUESADILLAS

Steps:

• In medium bowl, mix all salsa ingredients. Cover and refrigerate until serving time.
• 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.
• Bake 8 to 10 minutes or until cheese begins to melt and tortillas are slightly browned. Cut each into 8 wedges. Serve with salsa.

BACON & BLUE QUESADILLAS WITH SWEET DIPPING SAUCE

Steps:

• Saute onion in skillet in olive oil over medium-high heat until limp. Add balsamic vinegar and cook another minute. Remove onions and set aside.
• Take one tortilla and top with onions, bacon and cheeses. Top with another tortilla.
• Spray skillet with cooking spray and brown quesadilla on both sides. Remove and cut into slices with a pizza cutter.
• Combine sour cream, preserves and chili sauce. Stir and serve with quesadilla.

STEAK QUESADILLAS WITH HOT PEACH SALSA

Steps:

• In a large bowl, combine the peaches, 1/2 cup red onion, the jalapeno, cilantro, 1/2 cup lime juice and 1/4 cup olive oil. Cover and refrigerate.
• In a large resealable plastic bag, combine the remaining red onion and 2 tablespoons each lime juice and olive oil. Add the steak to the bag, shaking. Refrigerate for at least 4 hours or overnight.
• Preheat a grill to medium-high. Pat the steak dry, drizzle with olive oil and season with salt and pepper. Grill, covered, for 5 minutes on each side for medium-rare. Let rest for 10 minutes; slice.
• Preheat a large cast-iron skillet on the grill. Cover half of each tortilla with steak slices. Season the salsa with salt and pepper. Dollop 1/4 cup each salsa and cheese on the tortillas; fold in half.
• Drizzle olive oil in the skillet. Working in batches, add the quesadillas and cook until golden, 2 minutes on each side. Cut into wedges; serve with the remaining salsa and the sour cream.