Persimmon–Blue Cheese Quesadilla Recipe - Vegetarian Times

Persimmon–Blue Cheese Quesadilla

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

  • 4Servings


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


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
  • Carbohydrate Content: 39 g
  • Cholesterol Content: 25 mg
  • Fat Content: 12 g
  • Fiber Content: 7 g
  • Protein Content: 11 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 709 mg
  • Sugar Content: 11 g