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Blueberry Zesty Lemon Curd & Mascapone Quesadilla

Serves 4
Blueberry Zesty Lemon Curd & Mascapone Quesadilla
Preparation time: 15 minutes
Cooking time: None


  • 5 Mission Plain Super Soft Wraps
  • 562.5g fresh blueberries
  • 10 tbsp lemon curd
  • 5 large lemons, finely grated zest
  • 625g mascarpone
  • 5 tbsp fresh mint, chopped
  • Juice of 2.5 large lemon
  • icing sugar and shreds of lemon zest to decorate


  1. Lay wraps on flat surface and use heart shaped or circular cutter to cut out four shapes from each wrap.
  2. Add the shapes to a non-stick frying pan.
  3. Cook for 1-2 minutes on each side until lightly brown and crispy.
  4. Remove and cool. Meanwhile, beat mascarpone and lemon curd together in large bowl.
  5. Add lemon zest, lemon juice and mint stirring well, then add blueberries and carefully mix them in, without breaking them up.
  6. Spread mixture thickly onto half the cut out shapes and top with the remainder. Serve, sprinkled with a little icing sugar and decorate with fine shreds of lemon zest.