Three-Cheese Blackberry Quesadillas with Pepper-Peach Salsa

I was only planning on doing only one recipe this week.  But I woke up dreaming about this recipe twice.  Yes, that's right, two times.  I don't make a regular habit of dreaming about food.  The title itself just sounded so good.  I figured I should just go ahead and try it out.

Let me also start this by saying that I am a meat and potatoes type girl.  I tried being a vegetarian for a summer.  I think I started loosing all of my hair.  I'm sure that didn't actually happen, but it sure seemed like it.  It also didn't help that I was eating guacamole most days without realizing I have an intolerance to avocados.  So I didn't feel that great for most of the summer.  I would sneak a chili dog from time to time thinking any small amount of meat would make me feel better.

This recipe is a little out of our typical fare.  It just sounded so delicious I had to try it.  I pulled the recipe out of Southern Living from June 2009.  They had a whole section of blackberry/peach recipes.  I had pulled the page for a blackberry peach coffee cake.  Still haven't tried that one.  I'm sure it will come later.  I noticed the quesadilla recipe on the same page.

The quesadillas were delicious.  I really enjoyed the pepper peach salsa.  It has that mild sweet from the peaches combined with some cayenne pepper.  However, I doubt we'll fix this one again.  We are thinking of ways to use different parts of the recipe.  The cheese mixture could be great for sandwiches or grilled cheese with tomatoes.  I'm also trying to think of another use for the pepper peach salsa.






Three-Cheese Blackberry Quesadillas
1 (4 oz) goat cheese log, softened
1/2 cup freshley grated parmesan cheese
4 oz cream cheese
soft taco size flour tortillas
1 2/3 cups fresh blackberries, halved

Preparation

• 1. 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.
• 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.

Pepper Peach Salsa
2 lg fresh peaches, diced
1/2 cup peach jam
1 tsp. lime zest
2 tsp. lime juice
1/2 tsp. dried crushed red pepper

Stir together all ingredients in a small saucepan, and cook over medium heat, stirring often 2 to 3 minutes or until thoroughly heated.