Blueberry Cheese Tortillas
|Ricotta cheese||375 Milliliter (Extra Smooth, 1.5 Cups)|
|Granulated sugar||50 Milliliter (0.25 Cup)|
|Grated lemon rind||2 Teaspoon (10 Milliliter)|
|Flour tortillas||6 (6 Tortillas Of 8 Inch Each)|
|Blueberries||500 Milliliter (Fresh Or Frozen, 2 Cups)|
|Lemon juice||25 Milliliter (2 Tablespoons)|
Tortillas: In medium bowl, combine ricotta, sugar and lemon rind.
Divide among tortillas, spreading evenly.
Roll up tortillas.
Arrange tortillas in single layer in 8 in (2 L) square foil pan.
Pour 1 cup (250 mL) water into another 8 in (2 L) square foil pan; place pan containing tortillas into pan containing water.
Sauce: In small saucepan, combine blueberries, sugar and lemon juice.
Bring to boil over high heat.
Reduce heat to medium low; simmer 2 to 3 minutes or until sugar has dissolved.
Spoon sauce evenly over tortillas; cover pan with foil.
Place pans on barbecue grill; grill over medium heat 5 to 6 minutes or until sauce is bubbly.