Preheat oven to 250 degrees. Combine blue cheese and cheddar. Place 4 flour tortillas on a work surface. Sprinkle equal amounts of cheese on each tortilla, spreading it to within 1/2 inch of the edges. Place ¼ of the minced cilantro on top of each. Place remaining tortillas on top to form quesadillas. Heat an 8- to 10-inch nonstick skillet over medium heat. Brush both sides of the quesadillas with oil, using about 2 tablespoons in all. Brush the pan with some of the remaining oil. Place 1 quesadilla in the pan and cook until golden brown on both sides, turning once. Remove to a baking sheet. Continue with the remaining quesadillas. Place the quesadillas in the oven and heat for 5 to 10 minutes, or until cheese is melted and oozy.

To serve, remove quesadillas from oven and cut each into quarters while you warm serving plates. Place 4 overlapping wedges on each plate. Top with 2 tablespoons salsa. Garnish each with a sprig of cilantro and a sprinkling of bell pepper. Serve warm.