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Blue Cheese Quesadillas




Source of Recipe


Betty Crocker


List of Ingredients




Easy Peach Salsa (See Below)
1/2 cup shredded Monterey Jack cheese (2 ounces)
1/4 cup soft cream cheese
3 tablespoons chopped walnuts
2 tablespoons crumbled blue cheese
1 medium green onion, sliced (1 tablespoon)
4 Old El Paso® flour or corn tortillas (6 inches in diameter)


Recipe



1. Make Easy Peach Salsa.
2. Heat oven to 375ºF. Grease cookie sheet. Mix remaining ingredients except tortillas. Spread cheese mixture over tortillas. Fold tortillas in half over cheese mixture. Cut each folded tortilla in half. Place on cookie sheet.
3. Bake 8 to 10 minutes or until cheese begins to melt and tortillas start to brown. Serve with salsa.




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Easy Peach Salsa



1 cup chopped fresh or frozen (thawed) peaches
2 tablespoons finely chopped red bell peppers
1 medium green onion, finely chopped (1 tablespoon)
1 tablespoon lemon or lime juice
2 teaspoons chopped fresh cilantro
1/8 teaspoon salt

1. Mix all ingredients in glass or plastic bowl; refrigerate until serving.