Blueberry Breakfast Quesadilla
A quick, sweet-savory morning treat that combines cream cheese, fresh blueberries, and honey in a crispy tortilla.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Total Time: 14 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 flour tortillas (8-inch, whole-wheat or gluten-free optional)
- 4 oz cream cheese, softened
- 1 cup fresh blueberries
- 1–2 tbsp honey or pure maple syrup
- 1/4 tsp ground cinnamon (plus extra to dust)
- Cooking spray or 1–2 tbsp butter for the skillet
Instructions
- Prep: Let the cream cheese sit at room temperature 10–15 minutes so it’s easy to spread. If using frozen blueberries, thaw and pat dry.
- Spread: Place a tortilla on a plate. Spread about 1–2 tbsp softened cream cheese evenly over one half of the tortilla.
- Top: Sprinkle 1/4 cup blueberries over the cream cheese. Drizzle a little honey or maple syrup and sprinkle a tiny pinch of cinnamon.
- Fold: Fold the tortilla in half to make a semi-circle. Press gently so the filling stays in place.
- Heat skillet: Warm a nonstick skillet over medium heat. Add a light coating of cooking spray or a small knob of butter.
- Cook: Place the folded quesadilla in the skillet. Cook 2–3 minutes until the underside is golden and crisp. Flip carefully and cook another 2–3 minutes.
- Rest and slice: Transfer to a cutting board and let rest 1 minute. Cut into wedges and serve warm.
Notes
For a vegan option, use a plant-based cream cheese and vegan butter, and maple syrup instead of honey. You can also add chopped nuts for extra crunch.
Find it online: https://www.mealbreeze.com/blueberry-breakfast-quesadilla-2/