Blueberry Breakfast Quesadilla (Printer-Friendly Version)
Warm tortilla with cream cheese, blueberries, and honey delivers a quick, satisfying start to the morning.
# What You'll Need:
→ Base
01 -
1 large flour tortilla
→ Filling
02 -
2 ounces cream cheese, softened
03 -
1/2 cup fresh blueberries
04 -
1 tablespoon honey or pure maple syrup
05 -
1/8 teaspoon ground cinnamon
→ Cooking
06 -
Nonstick cooking spray or 1 teaspoon unsalted butter
# Steps to Follow:
01 -
Place the flour tortilla flat on a clean surface. Evenly spread the softened cream cheese over one half of the tortilla.
02 -
Scatter blueberries over the cream cheese layer. Drizzle with honey or maple syrup, then sprinkle with ground cinnamon.
03 -
Fold the tortilla in half to cover the filling and form a semicircle.
04 -
Heat a nonstick skillet over medium heat. Lightly coat with cooking spray or melt butter. Place the folded quesadilla in the skillet and cook for 2 to 3 minutes per side until golden brown and crisp, pressing gently with a spatula.
05 -
Transfer to a cutting board. Allow to cool slightly before slicing into wedges. Serve warm, with additional honey or maple syrup if desired.
# Additional Tips:
01 -
Allow the quesadilla to cool briefly before slicing to keep the filling contained.
02 -
Thaw and pat dry frozen blueberries to avoid excess moisture.
03 -
For a lighter version, substitute cream cheese with strained Greek yogurt.
04 -
Whole wheat tortillas add fiber and a nutty flavor.