Blue Cheese Quesadillas with A-peeling Apple Chutney
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
American - Traditional Mexican Entrées Appetizers
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. blue cheese, crumbled
  • 2 tablespoons olive oil
  • 1/4 c. sour cream
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.