Blue cheese and pears work well together. You could always substitute feta or goat cheese if you don’t like blue cheese.
1. In the bowl of a food processor, combine the ricotta, blue cheese, cream cheese, mayonnaise, lemon juice and garlic. Season with salt and pepper and purée until smooth. Set aside.
2. Lightly coat a small, nonstick skillet with cooking spray and set over medium heat. Sauté the pears, sugar and cinnamon for 4 minutes or until the pears are tender and glazed with the sugar.
3. Divide the cheese spread evenly among the 4 tortillas. Arrange the pears on one-half of each of the tortillas. Top with the spinach and pecans. Fold each tortilla in half.
4. Lightly coat a nonstick grill pan with cooking spray and set over medium-high heat. Grill the tortillas for 2 minutes per side or until hot all the way through. Cut in half and serve.
1/3 cup light ricotta (5%)
1/4 cup crumbled blue cheese (about 1 oz)
2 Tbsp light cream cheese, softened
2 Tbsp light mayonnaise
1 Tbsp lemon juice
1/2 tsp finely chopped garlic
pinch of salt and pepper
1 large ripe pear, peeled, seeded and thinly sliced
2 tsp brown sugar
pinch of cinnamon
4 large flour tortillas
1 cup baby spinach leaves
1/4 cup chopped toasted pecans
Nutritional Analysis per Serving (1/2 quesadilla)
Protein 5.5 g
Fat 8.9 g
Saturated Fat 2.3 g
Carbohydrates 26 g
Cholesterol 8 mg
Sodium 362 mg
Prep Time: 10 minutes
Cook Time: 8 minutes
Make Ahead: Can be prepared early in the day and warmed just before serving.
Nutrition Watch: Blue cheese is high in calcium and phosphorous. Both nutrients help in promoting the health of your bones, but blue cheese is very high in saturated fat, so use it in moderation.