Wild Blueberry Quesadillas with Rosemary & Jalapeno Jelly
Recipe by Danielle Omar, Registered Dietitian, Nutrition Consultant.
2 ounces sliced brie or shredded Gouda cheese
2 6-inch flour tortillas
½ cup frozen Wild Blueberries
2 Tbsp jalapeno jelly
1 tsp fresh rosemary, chopped
2 Tbsp extra-virgin olive oil, butter, or cooking spray
Shred or slice the cheese. Spread one side of tortilla with jalapeno jelly. Sprinkle cheese (or place sliced cheese) onto jelly side, followed by 2 Tbsp of Wild Blueberries and fresh rosemary. Add a bit more cheese on top of blueberries, if desired. Fold tortilla to enclose the fillings. Repeat with the remaining tortilla. Heat 1 tablespoon of olive oil, butter or cooking spray in a large skillet over medium-high heat. When it’s hot, add one of the quesadillas and cook until lightly browned on the bottom, 1 to 2 minutes. Flip and cook until lightly browned on the other side, 1-2 minutes. Repeat with the remaining quesadilla. Add a bit more oil or butter to the pan if needed. Cut the quesadillas in half and serve warm.
Yield: 4 small quesadilla wedges
Wild Blue is Good for You!