Ingredients: 4 large tortillas 1/4 cup diced red onion 3/4 cup crumbled Blue Wensleydale 1/2 cup toasted pecans, roughly chopped 1 tbsp vegetable oil or infused olive oil Directions: Brush one side of each tortilla lightly with oil. Place two tortillas on baking sheet, oiled side down. Sprinkle ingredients evenly over the two tortillas, and cover with remaining tortillas, gently pressing down. Lightly brush tops of the quesadillas and place in pre-heated oven at 350 for 6-8 minutes, until golden. Quarter and serve immediatly with a fruit based compote or simple avacado salad.