Easy Blueberry Quesadilla


  • 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


  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.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By Gymonset.com to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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