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Three-Cheese Blackberry Quesadillas With Pepper-Peach Salsa

Prep time 20 mins
Cook time 4 mins
Yield Makes 4 servings
You may shy away from the thought of a blackberry quesadilla, but don't, especially when it's paired with a fiery peach salsa. Just imagine a Rio Grande version of cream cheese and pepper jelly sandwiched between the crispness of a pan-fried tortilla.


  • 1 (4-oz.) goat cheese log, softened
  • 1/2 (8-oz.) package cream cheese, softened
  • 1/2 cup freshly grated Parmesan cheese
  • 8 (7-inch) soft taco-size flour tortillas
  • 1 2/3 cups fresh blackberries, halved
  • Pepper-Peach Salsa

How to Make It

  1. Stir together softened goat cheese, softened cream cheese, and Parmesan cheese until blended. Spread cheese mixture on 1 side of each tortilla; top with blackberries. Fold in half.

  2. Cook tortillas, in batches, in a lightly greased large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until golden brown. Cut into wedges, and serve with Pepper-Peach Salsa.

  3. Two-Cheese Blackberry Quesadillas: Omit goat cheese. Increase cream cheese to 1 (8-oz.) package. Proceed with recipe as directed.