Serves 4

1 rotiserrie chicken, meat removed from the bones and shredded

2 cups shredded Monterey Jack cheese

2 avocado, sliced

1 cup of  Blueberry Balsamic Barbeque Sauce (see recipe page)

Blueberry Salsa:

2 cups blueberries

1/2 medium red onion, minced

1 jalapeno, minced

1 red bell pepper, diced

3 tbsp fresh cilantro, minced

2 tbsp fresh lime juice

sea salt and pepper to taste

EVOO Wild Blueberry Balsamic Vinegar, to taste

8 whole wheat tortillas

For the salsa: Coarsely chop 1 cup of the blueberries then combine all the rest of the ingredients in a bowl. Add enough of the Balsamic Vinegar to subtly taste its sweet acidity and the subtle flavor of the blueberries.

For the quesadilla: Lay out a tortilla on a flat surface. Spread 2 tbsp of the barbeque sauce on the tortilla. Layer on chicken, avocado and cheese. Top with a second tortilla. Repeat with remaining tortillas. Cook the quesadillas on a griddle or hot fry pan brushed with a little olive oil. Cut the quesadillas into wedges. Serve with a the salsa on top.