A sweet and salty twist on the quesadilla. Perfect for kids and back-to-school!
Ingredients
1 large tortilla(s)
Whole wheat tortilla
1/4 cup
Ricotta cheese (skimmed milk)
1/3 cup
Blueberries
(fresh)
1 tsp
Basil, fresh
(finely chopped)
1 tsp
Balsamic vinegar glaze, Giant
Instructions
Warm a skillet over medium-low heat and spray with cooking oil.
Place the tortilla in the pre-heated skillet and spread ricotta cheese over half of the tortilla.
Add the blueberries and a sprinkle of basil.
Increase heat to medium to crisp up the tortilla. When the tortilla is browned and the cheese has begun to melt, fold over the tortilla to cover the toppings.
Flip the tortilla and crisp up the other side - about 2 minutes.
Remove from heat and let cool slightly.
To serve, cut into 2 or 4 triangles and drizzle with balsamic glaze.
