Plum Blueberry Chicken Brie Tortilla
Add a hint of acidity and sweetness to classic grilled cheese by adding fresh plums and blueberries from Chile. We added extra protein from rotisserie chicken too.
2 tbsp (30 mL) butter or margarine
1 Plum from Chile, stone removed, sliced thin
½ cup (60 mL) Blueberries from Chile, cut into halves
¾ cup (175 mL) cooked chicken, cut into strips
8-12 oz (170-225 g) cheese of your choice, e.g. Brie or a neutral cheese like mozzarella
Place a tortilla on a flat surface and cut it from the center down to one edge. Place four different ingredients flat on each quarter; for instance, plums, chicken, blueberries and cheese. Starting from the cut edge, fold each quarter in rotation until you have one triangle shaped pocket. Grill both sides and enjoy.