Persimmon–Blue Cheese Quesadilla
The sweetness of persimmons plays off the saltiness of blue cheese in this fast appetizer or light lunch.
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.