Blue Cheese Quesadillas With Peach Salsa Recipes

BLUE CHEESE QUESADILLAS

Blue Cheese Quesadillas image

Here's a peach of a sandwich you can get on the table in less than 30 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 8

Number Of Ingredients 11

Ingredients

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
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)

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.

Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 3 g, TransFat 1/2 g

CHEESY QUESADILLAS

Cheesy Quesadillas image

We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. -Terri Keeney, Greeley, Colorado

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 6 servings.

Number Of Ingredients 3

Ingredients

4 flour tortillas (8 inches), warmed
1-1/2 cups shredded Mexican cheese blend
1/2 cup salsa

Steps:

Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.

Nutrition Facts : Calories 223 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 406mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

PEACH AND BLUE CHEESE SALAD

Peach and Blue Cheese Salad image

Provided by Michael Symon : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 firm peaches, pitted and quartered
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Kosher salt
1/2 cup Marcona almonds
3 to 4 cups baby arugula
1 cup of your favorite blue cheese (I'm currently obsessed with the smoked blue from Wisconsin)

Steps:

Heat the grill to medium or the oven to 250 degrees F.
Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for 1 minute per side or warm for 2 minutes in the oven.
Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and remaining 1/4 cup olive oil. Season with salt.
Gently mix together the warm peaches, almonds, arugula and blue cheese in a large mixing bowl. Toss with the dressing.
Cook's Note: I love this served right on top of a steak but it is also great as a side salad.

BLUE CHEESE QUESADILLAS

Blue Cheese Quesadillas image

Quesadillas spread with cream cheese, blue cheese and shredded Colby and Monterey Jack are browned in a skillet and served with an apple-pear chutney.

Provided by My Food and Family

Categories Recipes

Time 15m

Yield Makes 40 servings, 1 wedge each.

Number Of Ingredients 6

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup ATHENOS Blue Cheese
4 green onions, sliced
10 flour tortillas (12 inch)
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses
2 Pear-Apple Chutney

Steps:

Place cream cheese, blue cheese and green onions in food processor container; cover. Process until well blended.
Spread each tortilla with 2 Tbsp. of the cream cheese mixture. Sprinkle shredded cheese over 5 of the tortillas; top with remaining tortillas, cream cheese sides down.
Coat griddle or large skillet with cooking spray. Cook quesadillas 2 minutes on each side or until lightly browned on both sides. Cut each tortilla into 8 wedges. Serve warm with Pear Apple Chutney.

Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

BEEF QUESADILLAS WITH SALSA

Beef Quesadillas with Salsa image

These easy, cheesy steak quesadillas are packed with beef and topped with pineapple salsa. And because it's a little sweet and not too spicy, they are very kid friendly.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings (4-1/2 cups salsa).

Number Of Ingredients 15

Ingredients

3/4 pound beef top sirloin steak, cut into thin strips
1/8 teaspoon salt
1/8 teaspoon pepper
2 to 3 tablespoons olive oil, divided
1-1/2 cups shredded pepper Jack cheese
4 flour tortillas (10 inches)
SALSA:
4 medium tomatoes, chopped
1-1/2 cups cubed fresh pineapple
1/2 cup chopped onion
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Steps:

Sprinkle steak with salt and pepper. In a large skillet, saute steak in 1 tablespoon oil until no longer pink. , Sprinkle 1/4 cup cheese over one side of each tortilla; top with 1/3 cup beef and remaining cheese. Fold tortillas over. , In another large skillet, cook two quesadillas in 1 tablespoon oil over medium heat for 1-2 minutes on each side or until cheese is melted. Repeat with remaining quesadillas and oil. Cut into wedges., In a large bowl, combine the salsa ingredients; serve with quesadillas. Cover and refrigerate remaining salsa.

Nutrition Facts : Calories 645 calories, Fat 33g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 1067mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 9g fiber), Protein 34g protein.

BLUE CHEESE QUESADILLAS WITH PEACH SALSA

Blue Cheese Quesadillas with Peach Salsa image

Quick and easy, these quesadillas are topped with a wonderful sweet and savory peach salsa that brings this appetizer to life!

Provided by Allrecipes Member

Yield 32

Number Of Ingredients 11

Ingredients

1 (10 ounce) package Cascadian Farm® frozen organic sliced peaches, thawed, drained and chopped
2 tablespoons finely chopped red bell peppers
2 tablespoons finely chopped green onions
1 tablespoon lime juice
2 teaspoons chopped fresh cilantro
¼ teaspoon salt
½ cup shredded Monterey Jack cheese
⅓ cup chopped walnuts
¼ cup chopped green onions
1 (4 ounce) package blue cheese, crumbled
8 (8 inch) flour tortillas

Steps:

Make Peach Salsa. Stir together all salsa ingredients in medium bowl; refrigerate until ready to serve.
Heat oven to 375 degrees F. Grease cookie sheet.
Stir together remaining ingredients except tortillas. Sprinkle mixture 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 Peach Salsa.

Nutrition Facts : Calories 70.9 calories, Carbohydrate 8.1 g, Cholesterol 4.2 mg, Fat 3.2 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 135.7 mg, Sugar 0.9 g

CHEESE AND SALSA QUESADILLAS

Cheese and Salsa Quesadillas image

Make and share this Cheese and Salsa Quesadillas recipe from Food.com.

Provided by ratherbeswimmin

Categories Black Beans

Time 23m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup salsa, plus additional for serving
4 (9 inch) flour tortillas
1 cup canned black beans or 1 cup pinto beans, drained and rinsed
1 cup monterey jack cheese or 1 cup cheddar cheese

Steps:

Spread 2 tablespoons salsa on half of each tortilla.
Sprinkle with 1/4 cup each of the beans and the cheese.
Fold tortillas over and press down lightly.
In a large nonstick skillet over medium heat, cook tortillas, 2 at a time, pressing down lightly with the back of a metal spatula, for about 2 minutes per side, until lightly toasted and cheese is melted (or place directly on barbecue grill over medium heat until lightly toasted on both sides).
Cut into wedges and serve warm with additional salsa.

Nutrition Facts : Calories 343.9, Fat 11.4, SaturatedFat 4.9, Cholesterol 22.1, Sodium 1000.9, Carbohydrate 44.9, Fiber 6.6, Sugar 2.5, Protein 15.6

BLUE CHEESE QUESADILLAS

Blue Cheese Quesadillas image

Make and share this Blue Cheese Quesadillas recipe from Food.com.

Provided by Cucina Casalingo

Categories Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 (10 ounce) bag frozen organic sliced peaches, thawed, drained and chopped
2 tablespoons red bell peppers, finely chopped
2 medium green onions, finely chopped (2 tablespoons)
1 tablespoon lime juice
2 teaspoons fresh cilantro, chopped
1/4 teaspoon salt
1/2 cup monterey jack cheese, shredded (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)

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.

Nutrition Facts : Calories 215.7, Fat 9.2, SaturatedFat 3.3, Cholesterol 10.5, Sodium 442.4, Carbohydrate 26.6, Fiber 2.5, Sugar 5.2, Protein 7.4

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