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.
Southern Living JUNE 2009
1. Stir together 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.
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