PersimmonBlue Cheese Quesadilla

• 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.
2. blue cheese.
3. Divide chopped persimmons among tortillas.
4. Arrange 1/4 cup watercress over persimmons, and fold tortillas.
5. Heat large skillet over medium heat.
6. Place 2 quesadillas in skillet, and cook 2 to 3 minutes per side, or until crisp.
7. Repeat with remaining quesadillas.
8. Transfer quesadillas to cutting board, and cut into wedges with sharp knife or pizza cutter.

tortillas, blue cheese, watercress

Taken from www.vegetariantimes.com/recipe/persimmon-blue-cheese-quesadilla/ (may not work)