Easy Blueberry Quesadilla

Easy Blueberry Quesadilla

For a quick meal or snack that satisfies, you can’t beat a warm, cheesy Blueberry Quesadilla. In this version, fresh blueberries and diced green bell peppers add flavorful layers to Monterey jack cheese. Have fun and make it your own: diced jalapeño pepper to each quesadilla will give that extra kick you crave, or you can pair with sour cream or guacamole for even more texture and taste.

Ingredients

Ingredients

  • 1 1/2 cups shredded Monterey Jack cheese
  • 4 large flour tortillas (10-inch)
  • 1 cup fresh blueberries
  • 1/2 cup finely diced green bell pepper
  • 2 tablespoons canola oil
  • 1/2 cup sour cream, for serving

Preparation

Instructions

  1. Sprinkle half of the cheese over half of each tortilla; top with blueberries and green pepper. Sprinkle with remaining cheese. Fold each tortilla over to enclose filling.
  2. Brush 1 tablespoon oil in the bottom of large skillet set over medium heat; cook quesadillas, in 2 batches, for 2 to 3 minutes per side or until golden brown and cheese melts, brushing with remaining oil as needed.
  3. Cut each quesadilla into 3 wedges. Serve with sour cream for dipping. 

Variations

  • For a spicy addition, add 1 seeded and diced jalapeño pepper to each quesadilla.
  • Substitute guacamole for sour cream if preferred.

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