Blue Cheese Quesadillas with A-peeling Apple Chutney
Main Ingredient: Vegetables
Yield: 4 servings
Recipe courtesy of Margee Berry, finalist in the 2014 Salemville® “How Do You Blue” recipe contest
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- Prep
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- Total
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- Serving
- 4
Ingredients
APPLE CHUTNEY:
- 1 tsp. olive oil
- 1 c. peeled, cored and chopped Granny Smith apple
- 1/2 c. chopped red onion
- 2 jalape jalapeño peppers, seeded and finely chopped (about 2 Tbsp.)
- 1 tsp. minced garlic
- 1/4 tsp. all spice
- 1/4 tsp. chili powder
- 3 tablespoons apple cider vinegar
- 1 tsp. brown sugar
BLUE CHEESE QUESADILLAS:
- 8 6 6” flour tortillas
- 3/4 c. Salemville® blue cheese, crumbled
- 2 tablespoons olive oil
- 1/4 c. sour cream
Directions
TO MAKE APPLE CHUTNEY:
- Heat olive oil in a medium nonstick skillet over medium heat; add apples, onion and jalapeños; sauté for 8 minutes. Add garlic, all spice and chili powder; sauté 1 minute more. Add apple cider vinegar and brown sugar, stirring until all liquid is absorbed, about 3 to 4 minutes.
TO MAKE BLUE CHEESE QUESADILLAS:
- Preheat oven to 225° F.
- Lay 4 tortillas onto work surface. Top each with all of the apple chutney and blue cheese; cover with remaining tortillas. Brush tortilla tops with olive oil. Working in batches, place 1 quesadilla in large nonstick skillet over medium heat, oiled side down. Cook until bottom is golden, about 3 minutes. Brush top of quesadilla with olive oil and flip to cook other side until golden, about 3 minutes more. Place cooked quesadillas on large cookie sheet and hold in oven while cooking remaining quesadillas. Cut quesadillas into wedges, place on a decorative platter and add a dollop of sour cream to each.
