Blue Cheese Quesadillas Recipes

BUFFALO CHICKEN QUESADILLAS

Steps:

• Fill large saucepan halfway with water; heat to boiling. Add chicken; cook uncovered 15 to 20 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from water to large bowl; shred with 2 forks.
• Pour pepper sauce over shredded chicken; toss until completely coated. Set aside.
• In 12-inch skillet, heat 1 teaspoon of the oil over medium heat. Place 1 tortilla in skillet; on half of tortilla, sprinkle 3 tablespoons mozzarella cheese, 2 tablespoons blue cheese and 1/2 cup shredded chicken. Fold tortilla in half over filling. Cook 3 to 5 minutes, turning once, until golden brown and cheese is melted. Remove quesadilla to plate; cover to keep warm. Repeat with remaining oil, tortillas, cheese and chicken.
• Cut each quesadilla into 4 wedges. Serve with blue cheese dressing and celery sticks.

BACON & BLUE QUESADILLAS WITH SWEET DIPPING SAUCE

Steps:

• Saute onion in skillet in olive oil over medium-high heat until limp. Add balsamic vinegar and cook another minute. Remove onions and set aside.
• Take one tortilla and top with onions, bacon and cheeses. Top with another tortilla.
• Spray skillet with cooking spray and brown quesadilla on both sides. Remove and cut into slices with a pizza cutter.
• Combine sour cream, preserves and chili sauce. Stir and serve with quesadilla.

BEEF, BLUE CHEESE AND SPINACH QUESADILLAS

Steps:

• Stir together the beef and taco sauce.
• Lay 2 tortillas flat and divide beef mixture between them.
• Sprinkle each tortilla with half the cheese, half the spinach and half the red pepper flakes. Top each with a remaining tortilla.
• Put a large, heavy nonstick skillet over medium-high heat. Place one quesadilla in skillet and cook until brown spots form on bottom of tortilla, a few minutes each side. Flip and repeat; remove to a plate and cover to keep warm.
• Repeat with the remaining ingredients. Cut each quesadilla into wedges and serve.

BLUE CHEESE QUESADILLAS

Steps:

• In medium bowl, mix all salsa ingredients. Cover and refrigerate until serving time.
• Heat oven to 375°F. Grease cookie sheet. In small bowl, mix all filling ingredients. Sprinkle over 4 tortillas; top with remaining tortillas, pressing down slightly. Place on cookie sheet.
• Bake 8 to 10 minutes or until cheese begins to melt and tortillas are slightly browned. Cut each into 8 wedges. Serve with salsa.

EGGS AND BLUE CHEESE QUESADILLA

Steps:

• Mix eggs in bowl, set aside.
• Melt one tbsp butter in pan. Place tortilla in pan and crumble 1/2 the amount of cheese, in order to melt.
• When crispy on the cooking side and cheese is melty, remove and set aside.
• Scramble arugula and eggs together. If you've never cooked arugula, it cooks exactly like spinach.
• Dump egg combo on top of cooked tortilla/cheese. It will melt the cheese further.
• Slice avocado on top of it all.
• Cook the other tortilla with the remaining cheese. Place cheese-side down, on mixture.
• Cut in half and serve with a mixed green salad, cut up grapes or even a Mimosa!