Blue Cheese Quesadillas Recipes

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.

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

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

BLUE CORN, MUSHROOM AND CHEESE QUESADILLAS

Blue Corn, Mushroom and Cheese Quesadillas image

Provided by Chuck Hughes

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons/30 ml olive oil
1 onion, thinly sliced
8 ounces porcini mushrooms, trimmed and sliced
1 jalapeno or serrano chile, seeded and minced
Salt and freshly ground pepper
A few sprigs of fresh cilantro or epazote
1 cup/250 ml harina de maiz azul (blue cornmeal)
1 cup/250 ml masa harina
1/2 teaspoon/2 ml salt
About 1 cup/250 ml warm water
1 cup/250 ml queso fresco
Salsa, for serving, optional

Steps:

For the porcinis: Heat the oil over medium heat in a large, heavy frying pan. Add the onions and cook, stirring, until translucent, about 5 minutes. Add the mushrooms and chiles and continue cooking until golden brown, about 5 more minutes. Season with salt and pepper. Add the cilantro and set aside.
For the blue corn tortillas: In a bowl, mix the harina de maiz azul, masa harina and salt with the warm water using a wooden spoon until a dough is formed, about 2 minutes. Let stand, covered tightly with plastic wrap, for 2 minutes.
Divide the dough into 12 parts. Roll each part into a ball, keeping the balls you are not using in a plastic bag so that they don't dry out. (If the dough does get too dry, add a little extra water.)
Place a ball on a sheet of plastic wrap and cover it with another sheet. Flatten slightly with the palm of your hand, and then finish rolling with a rolling pin, working quickly and lightly. Flip the package over and repeat until an approximately 6-inch circle is formed. Repeat with all the dough balls.
Preheat a flat griddle or pan to high heat.
Peel away the top layer of plastic wrap, flip the package over gently and peel away the other piece of plastic wrap. Transfer to the griddle.
Bake on the first side for about 30 seconds. Flip and bake on the second side for about 30 seconds. Flip once again. Remove from the griddle and keep warm.
To assemble, spread with a quarter of the cheese on 1 tortilla. Garnish with a quarter of the mushrooms and top with another tortilla. Place on the griddle, turn the heat down to medium-high and press down gently. Cook until the cheese begins to melt. Flip the quesadilla, and heat for another minute. Repeat with the remaining ingredients. Serve with salsa if desired.

BEEF, BLUE CHEESE AND SPINACH QUESADILLAS

Beef, Blue Cheese and Spinach Quesadillas image

This was a recipe that I received at a recent Weight Watchers meeting. Though it's full of yummy beef, cheese and spinach, according to Weight Watchers, only has 8 points for 1 whole quesadilla. (Serving suggestion by WW was 1/4 of a quesadilla for 2 pts, but I made these, and we each ate 1 whole for dinner.) My husband and I really liked them--they do not have a traditional flavor, but the blue cheese is so yummy. Adjust the heat of the taco sauce and the amount of red pepper flakes to your spiciness liking. We served these with extra taco sauce on the side.

Provided by AndreaVT96

Categories Cheese

Time 28m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup cooked extra lean ground beef
3 tablespoons taco sauce
4 large burrito-size whole wheat tortillas
4 ounces blue cheese, crumbled
10 ounces frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon red pepper flakes

Steps:

Stir together the beef and taco sauce.
Lay 2 tortillas flat and divide beef mixture between them.
Sprinkle each tortilla with half the cheese, half the spinach and half the red pepper flakes. Top each with a remaining tortilla.
Put a large, heavy nonstick skillet over medium-high heat. Place one quesadilla in skillet and cook until brown spots form on bottom of tortilla, a few minutes each side. Flip and repeat; remove to a plate and cover to keep warm.
Repeat with the remaining ingredients. Cut each quesadilla into wedges and serve.

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