Ingredients
1
bag (10 oz) Cascadian Farm® frozen organic sliced peaches, thawed, drained and chopped
2
tablespoons finely chopped red bell pepper
2
medium green onions, finely chopped (2 tablespoons)
1
tablespoon lime juice
2
teaspoons chopped fresh cilantro
1/4
teaspoon salt
1/2
cup shredded Monterey Jack cheese (2 oz)
3
tablespoons chopped walnuts
1
medium green onion, sliced (1 tablespoon)
2
tablespoons crumbled blue cheese
8
flour tortillas (8 inches in diameter)
Preparation
In medium bowl, mix all salsa ingredients. Cover and refrigerate until serving time.
Heat oven to 375°F. Grease cookie sheet. In small bowl, mix all filling ingredients. Sprinkle over 4 tortillas; top with remaining tortillas, pressing down slightly. Place on cookie sheet.
Bake 8 to 10 minutes or until cheese begins to melt and tortillas are slightly browned. Cut each into 8 wedges. Serve with salsa.
