My Blueberry and Cheese Quesadillas make for a lovely summer lunch. Filled with blueberries, sliced peaches, goat cheese, red onion and thyme you can savor them warm or at room temp. In Israel (or anywhere else for that matter) you can skip the blueberries and instead add sliced plums, strawberries or even pitted cherries.
Ingredients
Servings 4
- 4 8-inch flour tortillas
- 1 cup fresh blueberries rinsed and dried
- 1 peach pitted, peeled and thinly sliced
- 1 cup goat cheese crumbled
- 1/2 medium red onion finely chopped
- 1 teaspoon fresh thyme leaves optional
- Cooking Spray
Nutritional Facts
Nutrition Facts
Blueberry and Cheese Quesadillas
Amount per Serving
Calories
284
% Daily Value*
Fat
15
g
23
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
26
mg
9
%
Sodium
435
mg
19
%
Potassium
150
mg
4
%
Carbohydrates
25
g
8
%
Fiber
3
g
13
%
Sugar
9
g
10
%
Protein
14
g
28
%
Vitamin A
752
IU
15
%
Vitamin C
7
mg
8
%
Calcium
132
mg
13
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Lay out tortillas on a work surface. Layer blueberries, peaches, goat cheese and thyme over half of each tortilla.
- Fold the other half of the tortilla over filling.
- Spray a large sauté pan with cooking spray.
- Heat the pan over medium heat until hot.
- Place two quesadillas, side by side, in the pan.
- Cook for 2 minutes on each side or until cheese is melted, being careful not to burn.
- Transfer quesadillas to a cutting board.
- Cook remaining two quesadillas.
- Cut each quesadilla into three wedges.
Source: Quick & Kosher: Meals in Minutes by JAMIE GELLER
BEST IS THE WORD FOR IT