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Week Night Meals Main Dish

Blue Cheese Quesadillas with Pear Salsa

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  • Special: Vegetarian
  • Serves: 8
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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


  • 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.


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