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Blueberry Breakfast Quesadilla

A delightful twist on breakfast, featuring fresh blueberries and cream cheese in a crispy, golden quesadilla.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the quesadilla
  • 1 large flour tortilla
  • 2 to 3 tablespoons cream cheese, softened Variations can include flavored cream cheese
  • 1/4 cup fresh blueberries Can substitute with other seasonal fruits
  • 1 teaspoon honey or maple syrup Optional
  • a pinch ground cinnamon Optional; can sprinkle directly on tortilla
  • as needed Cooking spray or butter for skillet Use to coat the skillet

Method
 

Preparation
  1. In a small bowl, mix the softened cream cheese with honey or maple syrup and a pinch of cinnamon until smooth.
  2. Lay the tortilla flat and spread the cream cheese mixture over one half, leaving a margin near the edge.
  3. Add fresh blueberries on top of the cream cheese, then fold the tortilla in half and press to seal.
Cooking
  1. Heat a skillet over medium-low heat and add a light coat of cooking spray or butter.
  2. Place the filled tortilla in the skillet and cook for 2 to 3 minutes per side, applying gentle pressure with a spatula to get it golden and crispy.
Serving
  1. Once cooked, slice the quesadilla into wedges and serve with a drizzle of honey or a dollop of Greek yogurt.

Notes

Store leftovers wrapped in foil or in an airtight container in the fridge for 1-2 days. Reheat in a skillet for a crispy finish.