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Grilled Mediterranean Quesadillas
Makes 4 Appetizer Servings
*4 ounces low-fat cream cheese
*1/4 cup shredded fontina cheese
*1/4 cup freshly grated Parmesan cheese
*1/4 cup Stonewall Kitchen Sun Dried Tomato & Olive Relish, plus additional for garnish
*4 8- to 10-inch plain or flavored flour tortillas
*Sour cream for garnish
1Preheat a charcoal or gas grill.
2In a mixing bowl, combine cream cheese, fontina cheese, Parmesan cheese and 1/4 cup Sun Dried Tomato & Olive Relish until well blended.
3Spread a scant 1/3-cup of the cheese mixture on 2 of the tortillas, being careful to leave a 1/2-inch border around the edges (this will prevent the mixture from melting out). Top both tortillas with the remaining 2 tortillas.
4Place each quesadilla directly onto the grill over a low flame. Cook on each side until the tortilla is crisp and golden and grill marks appear. Remove to a cutting board and cut each quesadilla into 8 wedges.
5Garnish with a drizzle of sour cream and a spoonful of Sun Dried Tomato & Olive Relish.
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