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Blue Cheese Quesadilla with Mango Salsa
Food and Wine

Blue Cheese Quesadilla with Mango Salsa

I think you’ll love this blue cheese quesadilla recipe. The sweetness of the mango salsa plays against the saltiness of the blue cheese for a delicious combination.

Mango Salsa

1 mango, peeled and finely chopped

2 tablespoons finely chopped red onion

2 tablespoons finely chopped jicama or apple

2 tablespoons finely chopped red bell pepper

1 teaspoon to 1 tablespoon minced fresh jalapeño chile pepper

2 tablespoons minced fresh cilantro leaves

2 tablespoons freshly squeezed lime juice

1/4 teaspoon salt

 

Blue Cheese Quesadilla

4 ounces Deep Ellum Blue or blue-veined cheese, crumbled

4 ounces caciotta or Monterey jack, shredded

4 sprigs fresh cilantro, leaves only

8 (8 inch)  flour tortillas

3 to 4 tablespoons vegetable oil

Additional fresh cilantro leaves, for garnish

1/4 cup diced red bell pepper, for garnish

 

Mango Salsa Directions

Place the diced mango in a medium bowl. Add the onion, jicama, pepper, jalapeño, cilantro, lime juice, and salt. Mix briefly to combine and set aside.

Blue Cheese Quesadilla

Combine the blue cheese and the jack cheese. Lay 4 flour tortillas out on a flat surface. Divide cheese into 4 parts and sprinkle an equal amount on each tortilla. Spread the cheese to within 1/2 inch of the edges. Place one fourth of the cilantro on top of the cheese on each quesadilla. Place the remaining tortillas on top to form sandwiches. Brush both sides of the quesadillas with oil, using about 2 tablespoons of oil.

Preheat the oven to 250º. Heat an 8 to 10 inch nonstick skillet over medium heat. Brush the pan with some of the remaining oil. Place one quesadilla in the pan and cook on both sides until golden brown, turning once. Remove to a baking sheet. Continue with the remaining quesadillas. Place in the oven and heat for 5 to 10 minutes, until the cheese is melted and oozy.

To serve, remove the blue cheese quesadilla from the oven and cut each into quarters. Place 4 wedges overlapping on individual serving plates. Top with 2 tablespoons of salsa. Garnish with a sprig of cilantro and a sprinkling of bell pepper. Serve the blue cheese quesadilla warm.

Makes 4 blue cheese quesadillas

Mango salsa makes about 1-1/2 cups

Serves 4

 

Copyright © 2000 by Paula Lambert, The Cheese Lover’s Cookbook and Guide, all rights reserved.

Blue cheese quesadilla with mango salsa recipe

 

 

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