Blue Cheese-Onion Quesadillas With Papaya Salsa

4 Tbs. canola oil
2 large onions
1 Tbs. fresh, chopped oregano
3 oz. blue cheese
2 oz. grated Monterey Jack cheese
1/2 tsp. salt
six soft 6" tortillas

Preparation:

Heat two tablespoons of canola oil in a saute pan. Add onions, saute until caramelized and add the oregano. Transfer into a medium-size bowl and add the cheeses. Mix together, adding salt to taste. Let the mixture chill or become room temperature. Spoon an even amount of the mixture onto each tortilla.

Heat remaining canola oil in pan, fold over each filled tortilla and place in pan. Saute tortillas until golden brown on both sides and the cheese is melted. Serve immediately as a side dish to the chicken.

Yield: 4 to 6 servings

Papaya Salsa

Ingredients:

1 tsp. minced jalapeno
1 minced red bell pepper
1 diced papaya
1 Tbs. chopped scallions
2 tsp. lime juice
1 tsp. salt or to taste

Preparation:

Place vegetables in a bowl. Add the lime juice and salt. Toss the mixture and chill. Serve atop the Blue-Cheese Onion Quesadillas.

Yield: 4 servings