Blue Cheese Quesadillas with Pear Salsa Print Email


For the Pear Salsa
2 Ripe pears, peeled, cored and cut into 1/4" cubes
2 dried pear halves, cut into 1/4" cubes
1/2 cup chopped red onion
2 Tbsp fresh cilantro, chopped
2 Tbsp fresh mint, chopped
juice and grated zest of one lime
1 Tbsp fresh ginger, minced
1 large jalapeno, seeded and minced
1/4 tsp crushed red pepper flakes

For the Quesadillas
1/2 lbs creamy bleu cheese, such as Gorgonzola or Danish Blue, frozen for about one hour until very firm
8 each 8" flour tortillas
2 Tbsp vegetable oil
2 Tbsp honey

Combine all the ingredients for the pear salsa in a medium bowl. Toss gently until well mixed. Cover and refrigerate.

To make the Quesadillas: Preheat the oven to 500 degrees. Brush one side of 4 tortillas with 1 tablespoon of the vegetable oil. Arrange the tortillas, oil side down on a baking sheet. Chop the frozen cheese into small cubes and distribute half a cup over each tortilla. Using a slotted spoon, spread 2-3 tablespoons of the pear salsa on top of the cheese. Place the remaining 4 tortillas on top and brush with the remaining vegetable oil. Bake until the cheese is melted and tortillas are lightly browned, about 5-7 minutes.

Use a pizza wheel or sharp knife to cut each quesadilla into 8 wedges. Drizzle with honey and serve with the remaining salsa. Serves 8

    Tony
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