Blueberry Preserve Side Dish Recipes

Blueberry Tortilla Stack
2/3 Cup Canola Oil
¾ Cup Roasted Garlic
4 Cups Red Onion Diced Small
¼ Cup Mayonaise
3 Tablespoons Butter
5 Tablespoons Grated Parmesan Cheese
2 Tablespoons Sugar
3 Tablespoons Minced Cilantro
3 Tablespoons Blueberry Preserves
Salt and Pepper
10 8” Flour Tortillas
2 Tablespoons Balsamic Vinegar
3 Tablespoons Blueberry Preserves

Heat oil in a large skillet over medium heat.  Add the onion and cook for 5 minutes.  Add butter, sugar, Blueberry Preserves, and salt and pepper.  Continue cooking, stirring frequently, until caramelized (about 20 minutes).  Set aside to cool.

In a small bowl combine cooled onion mixture (above), garlic, Parmesan, mayonnaise, cilantro, and some salt and pepper.  Cover and refrigerate for at least 4 hours.  After mixture has cooled, take 1/3 of this mayo/onion mixture and set aside to make the dipping sauce. 

Use the remaining mixture to spread on top of 9 of the flour torillas.  Do not overfill any layer of the stack.  If the layer is overfilled it will not hold up well when grilling.  You only need a light smear on top of each torilla. Stack them on top of each other, with the 10th one on top with no topping.  Wrap the stack in Plastic wrap and refrigerate 12 to 24 hours. 

Preheat a grill or grill pan.  Cut the stack in to 8 wedges.  Using tongs, grill each wedge on both sides until it is warmed and grill marks appear. 

To make the dipping sauce, mix the reserved onion/mayo mixture with the balsamic vinegar and blueberry preserves.  Season to taste with salt and pepper.  Serve wedges with dipping sauce.