Three Cheese Blackberry Quesadilla with Peach Salsa
It’s time to pick Eckert’s blackberries by the armload! There are more ripe blackberries in the patch than I have ever seen in my life and I am so excited about our record crop. When KSDK’s Show Me St. Louis crew came out this week to film a recipe, it was a no brainer… Three Cheese Blackberry Quesadilla with Peach Salsa was on the tip of my tongue, literally.
After picking a box of blackberries in under 5 minutes, I headed back to our cooking classroom to assemble my lunch. This recipe is perfect for a light lunch or as an appetizer before dinner. The three cheeses provide an creamy and tangy base for sweet, juicy blackberries. Sometimes I make my own peach salsa from the Eckert Family Summer Cookbook but today I just used our jarred peach salsa. It is a customer favorite and saved me some prep time. My fresh-picked lunch was so fast and oh so delicious, I couldn’t stop eating it.
I hope you will give this recipe a try if you are looking to take blackberries beyond the dessert course!
Eat well this summer, Angie
1 (4-oz) goat cheese log, softened
1 (8-oz) package cream cheese, softened
1/2 cup freshly grated Parmesan
1/2 cup carrots, grated
8 (8-inch) soft flour tortillas or 10 (6-inch) tortillas
2 cups fresh blackberries, cut in thirds
½ cup Eckert’s Peach Salsa
Stir together softened goat cheese, softened cream cheese, and Parmesan cheese until blended. Add grated carrots; mix well. Spread cheese mixture equally on 1 side of 4 tortillas; top with drained blackberries. Place remaining tortillas on top.
Cook quesadillas, in batches, in a lightly greased large nonstick skillet or an electric skillet over medium-high heat 2-3 minutes on each side or until golden brown.Cut into wedges, and serve with Peach Salsa
Note: Cheese/carrot filling can be made 2-3 days ahead of time, covered and refrigerated. Remove from refrigerator about 1-hour before using to make it easier to spread.