Best 8 Blue Cheese Quesadillas With Caramelized Onions Topped With Papaya Salsa Recipes

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Experience a symphony of flavors with our tantalizing recipe for blue cheese quesadillas, where creamy blue cheese and caramelized onions unite in harmonious perfection, topped with a vibrant papaya salsa that adds a burst of sweetness and freshness. This culinary creation will take you on a journey of taste sensations, leaving you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BLUE CHEESE QUESADILLAS



Blue Cheese Quesadillas image

Here's a peach of a sandwich you can get on the table in less than 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 8

Number Of Ingredients 11

1 bag (10 oz) Cascadian Farm® frozen organic sliced peaches, thawed, drained and chopped
2 tablespoons finely chopped red bell pepper
2 medium green onions, finely chopped (2 tablespoons)
1 tablespoon lime juice
2 teaspoons chopped fresh cilantro
1/4 teaspoon salt
1/2 cup shredded Monterey Jack cheese (2 oz)
3 tablespoons chopped walnuts
1 medium green onion, sliced (1 tablespoon)
2 tablespoons crumbled blue cheese
8 flour tortillas (8 inches in diameter)

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.

Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 3 g, TransFat 1/2 g

BLUE CHEESE QUESADILLAS WITH CARAMELIZED ONIONS TOPPED WITH PAPAYA SALSA



BLUE CHEESE QUESADILLAS WITH CARAMELIZED ONIONS TOPPED WITH PAPAYA SALSA image

Categories     Cheese

Number Of Ingredients 15

Ingredients for Quesadillas:
2 large onions, sliced
1 Tbs. fresh chopped oregano
3 oz. blue cheese
2 oz. Monterey Jack cheese
1/2 tsp. salt
6 flour tortillas
2 Tbs. canola oil
Ingredients for Papaya Salsa:
1 tsp. minced jalapeno
1 red bell pepper, minced
1 papaya, skinned and seeded, cut into chunks
1 Tbs. scallions
2 tsp. lime juice
1 tsp. salt

Steps:

  • Caramelize onions in a little canola oil until they are nice and brown and all the sugars come out; add chopped oregano. In a bowl, stir together onions, bleu cheese, Monterey Jack cheese and salt; let it sit until it reaches room temperature. Place equal amounts of mixture in the middle of tortillas and fold them. Place 2 tablespoons of canola oil in a hot pan and brown the tortillas on both sides. For the salsa, toss together jalapeno, bell pepper, papaya, scallion, lime juice and salt.

CARAMELIZED ONION AND JALAPENO QUESADILLAS



Caramelized Onion and Jalapeno Quesadillas image

This is great for an appetizer or meal. You can add meat if you like, but I made a vegetarian option for meatless Monday! Top each quesadilla with sour cream, salsa, lettuce, and guacamole.

Provided by ALICIA26

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 4

Number Of Ingredients 6

1 tablespoon butter
1 large onion, chopped
2 jalapeno peppers, chopped
2 tablespoons vegetable oil, or as needed
4 (10 inch) flour tortillas
1 cup shredded Mexican cheese blend

Steps:

  • Melt butter in a large skillet over medium-low heat; cook and stir onion until softened and lightly browned, about 10 minutes. Add jalapeno peppers to onion; cook and stir until onion is browned, about 10 minutes more. Transfer onion mixture to a plate.
  • Heat about 1 tablespoon olive oil in the same skillet and add 1 tortilla. Top tortilla with 1/4 cup Mexican cheese blend, 1/2 of the onion mixture, and 1/4 cup Mexican cheese blend, respectively; top with 1 tortilla. Cook quesadilla until browned and cheese is melted, 1 to 2 minutes per side. Repeat with remaining oil, tortillas, cheese, and onion mixture.

Nutrition Facts : Calories 450.5 calories, Carbohydrate 40.9 g, Cholesterol 40 mg, Fat 26 g, Fiber 3 g, Protein 13.9 g, SaturatedFat 11.8 g, Sodium 725.8 mg, Sugar 3.2 g

BLUE CHEESE QUESADILLAS



Blue Cheese Quesadillas image

Quesadillas spread with cream cheese, blue cheese and shredded Colby and Monterey Jack are browned in a skillet and served with an apple-pear chutney.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield Makes 40 servings, 1 wedge each.

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup ATHENOS Blue Cheese
4 green onions, sliced
10 flour tortillas (12 inch)
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses
2 Pear-Apple Chutney

Steps:

  • Place cream cheese, blue cheese and green onions in food processor container; cover. Process until well blended.
  • Spread each tortilla with 2 Tbsp. of the cream cheese mixture. Sprinkle shredded cheese over 5 of the tortillas; top with remaining tortillas, cream cheese sides down.
  • Coat griddle or large skillet with cooking spray. Cook quesadillas 2 minutes on each side or until lightly browned on both sides. Cut each tortilla into 8 wedges. Serve warm with Pear Apple Chutney.

Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

BLUE CHEESE ONION QUESADILLAS WITH PAPAYA SALSA



Blue Cheese Onion Quesadillas With Papaya Salsa image

Make and share this Blue Cheese Onion Quesadillas With Papaya Salsa recipe from Food.com.

Provided by Sharon123

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

4 tablespoons canola oil
2 large onions (Vidalia are good)
1 tablespoon chopped fresh oregano
3 ounces blue cheese
2 ounces grated monterey jack cheese
1/2 teaspoon salt
6 soft 6-inch tortillas
1 teaspoon minced jalapeno
1 minced red bell pepper
1 diced papaya
1 tablespoon chopped scallion
2 teaspoons lime juice
1/4 teaspoon sugar
1 teaspoon salt, to taste

Steps:

  • Filling:.
  • Heat two tablespoons of canola oil in a saute pan.
  • Add onions, saute until caramelized and add the oregano.
  • Transfer into a medium-size bowl and add the cheeses.
  • Mix together, adding salt to taste.
  • Let the mixture chill or become room temperature.
  • Spoon an even amount of the mixture onto each tortilla.
  • Heat remaining canola oil in pan, fold over each filled tortilla and place in pan.
  • Saute tortillas until golden brown on both sides and the cheese is melted.
  • Serve immediately.
  • Enjoy!
  • Salsa:.
  • Place fruit and vegetables in a bowl.
  • Add the lime juice, sugar and and salt.
  • Toss the mixture and chill.
  • Serve atop the Blue-Cheese Onion Quesadillas.
  • Yield: 4 servings.

Nutrition Facts : Calories 849.2, Fat 37, SaturatedFat 10.9, Cholesterol 29.4, Sodium 2224.1, Carbohydrate 108.3, Fiber 10, Sugar 23.1, Protein 22.8

CARAMELIZED ONION QUESADILLAS



Caramelized Onion Quesadillas image

I love caramelized onions and this is a great way to use them. It's a little different in that the onions are chopped instead of sliced into rings. The recipe comes from a community cookbook.

Provided by Lvs2Cook

Categories     Onions

Time 35m

Yield 24 pieces

Number Of Ingredients 8

3 tablespoons olive oil
1 large onion, chopped
2 tablespoons balsamic vinegar
1 teaspoon sugar
12 flour tortillas
6 ounces Fontina cheese, shredded
4 ounces goat cheese, crumbled
olive oil

Steps:

  • Caramelized Onions: heat the olive oil in a large skillet and add the onion. Cook for 10 minutes or until tender. Add the vinegar and sugar. Cook for 3 minutes or until sugar is dissolved and the mixture is light brown. Remove from the heat.
  • Place 3 tortillas on a baking sheet. Cover each tortilla with fontina cheese, caramelized onion and goat cheese. Top each with a second tortilla. Brush the tops with olive oil.
  • Bake at 350°F for 8-10 minutes or until the tops are golden brown and the cheese is melted. Repeat until all ingredients are used.
  • Cut each quesadilla into 4 wedges.
  • Serve hot.

Nutrition Facts : Calories 109.8, Fat 6.5, SaturatedFat 2.9, Cholesterol 11.9, Sodium 176.7, Carbohydrate 8.7, Fiber 0.6, Sugar 1, Protein 4.1

CARAMELIZED ONION AND BLUE CHEESE ORZO



Caramelized Onion and Blue Cheese Orzo image

Rissoni, also known as semi di melone, or any other short soup pasta can be used for this dish.

Provided by Lindsay Perejma

Categories     Side Dish

Time 45m

Yield 4

Number Of Ingredients 8

1 pound uncooked orzo pasta
2 tablespoons butter
3 tablespoons olive oil
4 onions, sliced
6 ½ ounces blue cheese, crumbled
3 ½ ounces mascarpone cheese
2 cups shredded spinach
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While pasta is cooking, heat butter and oil in a large skillet over low heat. Cook onion in this mixture until golden brown, 20 to 30 minutes. Remove from pan with a spoon and drain on paper towels.
  • In a large bowl, combine blue cheese, mascarpone and onion and mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.

Nutrition Facts : Calories 872.8 calories, Carbohydrate 97.3 g, Cholesterol 80.5 mg, Fat 42.4 g, Fiber 5.5 g, Protein 29 g, SaturatedFat 20.3 g, Sodium 717.5 mg, Sugar 10.2 g

BRIE, PAPAYA AND ONION QUESADILLAS



Brie, Papaya and Onion Quesadillas image

Categories     Onion     Appetizer     Bake     Brie     Papaya     Tortillas     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4

Number Of Ingredients 9

1 tablespoon olive oil
1/2 large onion, thinly sliced
2 to 3 teaspoons minced seeded jalapeño chili
8 6-inch-diameter flour tortillas
8 ounces Brie, diced
1/2 cup chopped fresh cilantro
1/2 large papaya, peeled, seeded, thinly sliced crosswise
Sour cream
Purchased salsa (optional)

Steps:

  • Preheat oven to 425°F. Heat oil in medium skillet over medium-high heat. Add onion and jalapeño and sauté until onion is just tender, about 4 minutes; cool slightly.
  • Arrange 4 tortillas on heavy large baking sheet. Arrange Brie, then cilantro, papaya and onion mixture over tortillas, dividing equally. Top each with another tortilla, pressing to adhere.
  • Bake quesadillas until cheese melts and filling is heated through, about 8 minutes. Transfer quesadillas to plates; cut into wedges. Serve passing sour cream and salsa, if desired.

Tips:

  • Choose ripe papaya: The papaya should be slightly soft to the touch, with no green spots. This will ensure that the salsa is sweet and flavorful.
  • Use a sharp knife: When cutting the onion, papaya, and jalapeño pepper, use a sharp knife to get clean, even slices. This will help the salsa look and taste its best.
  • Don't overcrowd the pan: When caramelizing the onions, make sure not to overcrowd the pan. This will prevent them from cooking evenly and becoming mushy.
  • Be patient: Caramelizing onions takes time. Don't rush the process, or the onions will not develop their full flavor.
  • Use a good quality cheese: The blue cheese is the star of this quesadilla, so make sure to use a good quality cheese that you enjoy. A sharp blue cheese will give the quesadilla a bold flavor, while a milder blue cheese will be more subtle.
  • Serve immediately: Quesadillas are best served immediately after they are made. This will ensure that the cheese is melted and gooey, and the tortilla is crispy.

Conclusion:

These blue cheese quesadillas with caramelized onions and papaya salsa are a delicious and unique appetizer or main course. The combination of sweet, savory, and spicy flavors is sure to please everyone at your table. Plus, they are relatively easy to make, so you can enjoy them any night of the week. So next time you are looking for a new and exciting recipe, give these blue cheese quesadillas a try. You won't be disappointed!

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