Persimmon–Blue Cheese Quesadilla Recipe | Vegetarian Times Skip to main content

Persimmon–Blue Cheese Quesadilla

The sweetness of persimmons plays off the saltiness of blue cheese in this fast appetizer or light lunch.

Ingredients: 

Ingredients: 

Ingredient Line: 
4 8-inch whole-grain tortillas
Ingredient Line: 
4 oz. soft blue cheese, such as Gorgonzola
Ingredient Line: 
2 ripe Hachiya persimmons, peeled and chopped
Ingredient Line: 
1 cup coarsely chopped watercress

Instructions: 

1. Spread each tortilla with 1 oz. blue cheese. Divide chopped persimmons among tortillas. Arrange 1/4 cup watercress over persimmons, and fold tortillas.

2. Heat large skillet over medium heat. Place 2 quesadillas in skillet, and cook 2 to 3 minutes per side, or until crisp. Repeat with remaining quesadillas. Transfer quesadillas to cutting board, and cut into wedges with sharp knife or pizza cutter.

Nutrition Information: 

Calories: 
291
Protein: 
11 g
Total Fat: 
12 g
Saturated Fat: 
7 g
Carbohydrates: 
39 g
Cholesterol: 
25 mg
Sodium: 
709 mg
Fiber: 
7 g
Sugar: 
11 g
Yield: 
Serves 4