SPICY TORTILLA WITH WILD BLUEBERRIES
1 tablespoon canola oil, divided
4 small flour tortillas
2 apples, cored and thinly sliced
1 small red chili pepper, seeded and chopped
4 teaspoons packed brown sugar
Salt to taste
1 1/4 cups Wild Blueberries
2 ounces goat cheese
Fresh mint
Preparation time: 15 minutes
Cook time: 12 minutes
Serves 4
In large nonstick skillet, heat half the oil over medium high heat. Fry each tortilla on both sides until golden. Set aside.
Return skillet to medium heat and add remaining oil. Cook apples and pepper for about 4 minutes or until beginning to soften. Add sugar and salt and stir to combine. Add Wild Blueberries and stir until cooked through. Divide mixture among tortillas and sprinkle with goat cheese. Garnish with mint before serving.
WILD BLUEBERRY AND ELDERFLOWER MINT SODA
1 cup frozen Wild Blueberries
2 limes, squeezed
4 ounces Wild Blueberry juice
2 ounces elderflower syrup
2 1/2 cups club soda
Fresh mint
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