Bacon & Blue Quesadillas with Sweet Dipping Sauce
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|5 slice||bacon, cooked and crumbled|
|2||burrto sized flour tortillas|
|1/2||yellow onion, thinly sliced|
|3/4 c||monterrey jack cheese, shredded|
|1/4 c||crumbled blue cheese|
|4 oz||sour cream|
|1 Tbsp||peach preserves|
|1/4 tsp||sriracha hot chili sauce|
|1 tsp||balsalmic vinegar|
|1 Tbsp||olive oil|
Saute onion in skillet in olive oil over medium high heat until limp. Add balsalmic vinegar and cook another minute.Remove onions and set aside.
Take one tortilla and top with onions, bacon and cheeses. Top with another tortilla.
Spray skillet with cooking spray and brown quesadilla on both sides. Remove and cut into slices with a pizza cutter.
Combine sour cream, preserves and chili sauce. Stir and serve with quesadilla.