This isn't your normal quesadilla, but trust us when we say that it's delicious!
Pairs with our Rutherford Sauvignon Blanc
1 dozen white corn tortillas
8 oz goat cheese brie
6 oz fresh blueberries
3-5 sprigs thyme, remove leaves from stems
Fresh cracked black pepper
Round Pond Meyer Lemon Olive Oil
Wash blueberries, let drain and completely dry. Cut brie into small cubes, set aside. With a pastry brush, brush Round Pond Meyer Lemon Olive Oil onto on side of the tortillas. Flip tortilla over and spread cheese evenly around the tortilla. Wedge the blueberries (about 7-8 per tortilla) evenly throughout the cheese. Top with fresh cracked black pepper, Thyme leaves and another whole white corn tortilla. Brush top with more Meyer lemon olive oil. Preheat skillet till hot. Place the quesadilla on the hot skillet, let cook until slightly golden and crispy. Flip the tortilla and cook another 2-4 minutes until crispy. Remove from heat and let set for 2-3 minutes before cutting into wedges like a pizza. Serve immediately.