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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.

Recipe by Southern Living June 2009

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Recipe Summary

prep:
20 mins
cook:
4 mins
total:
24 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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