Blue Cheese Onion Quesadillas With Papaya Salsa Recipes

Steps:

• Preheat oven to 425°F. Heat oil in medium skillet over medium-high heat. Add onion and jalapeño and sauté until onion is just tender, about 4 minutes; cool slightly.
• Arrange 4 tortillas on heavy large baking sheet. Arrange Brie, then cilantro, papaya and onion mixture over tortillas, dividing equally. Top each with another tortilla, pressing to adhere.
• Bake quesadillas until cheese melts and filling is heated through, about 8 minutes. Transfer quesadillas to plates; cut into wedges. Serve passing sour cream and salsa, if desired.

Steps:

• Preheat oven to 400. Lightly grease a 13 x 9 baking dish Set aside.
• Slice the onions lengthwise into about 8 wedges each and put in the 9 x 13-inch baking dish.
• In a bowl, combine the blue cheese, milk, butter, Worcestershire, parsley, and pepper. Spoon over onions.
• Bake at 400 for about 30 minutes or until brown and bubbly.

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.

Steps:

• Caramelize onions in a little canola oil until they are nice and brown and all the sugars come out; add chopped oregano. In a bowl, stir together onions, bleu cheese, Monterey Jack cheese and salt; let it sit until it reaches room temperature. Place equal amounts of mixture in the middle of tortillas and fold them. Place 2 tablespoons of canola oil in a hot pan and brown the tortillas on both sides. For the salsa, toss together jalapeno, bell pepper, papaya, scallion, lime juice and salt.