Blueberry and Cheese Quesadillas

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.

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Blueberry and Cheese Quesadillas

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.

Servings 4

Calories 284kcal

Ingredients

• 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

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.

Nutrition

Calories: 284kcal | Carbohydrates: 25g | Protein: 14g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 435mg | Potassium: 150mg | Fiber: 3g | Sugar: 9g | Vitamin A: 752IU | Vitamin C: 7mg | Calcium: 132mg | Iron: 3mg

Source: Quick & Kosher: Meals in Minutes by JAMIE GELLER

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