Blueberry Breakfast Quesadilla
A warm, crispy tortilla filled with sweet-tart blueberries and a creamy cinnamon cream cheese spread, perfect for a quick breakfast or brunch.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Total Time: 9 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 large flour tortilla (or whole wheat)
- 2–3 tablespoons cream cheese, softened
- 1/4 cup fresh blueberries (or thawed frozen)
- 1 teaspoon honey or maple syrup (optional)
- 1 pinch ground cinnamon
- Cooking spray or 1 teaspoon butter (for cooking)
Instructions
- Mix the softened cream cheese with cinnamon and honey until smooth.
- Spread the cream cheese mixture evenly over half of the tortilla.
- Scatter the blueberries over the cream cheese.
- Fold the tortilla in half and press gently to seal.
- Warm a skillet over medium-low heat and coat with cooking spray or butter.
- Cook the quesadilla for 2–3 minutes per side until golden brown, flipping carefully.
- Remove from the pan, let rest for 30–60 seconds, then slice and serve.
Notes
For a dairy-free option, use vegan cream cheese and cooking oil instead of butter. Avoid sogginess by patting thawed berries dry.
Find it online: https://www.mealbreeze.com/blueberry-breakfast-quesadilla/