Blueberry Breakfast Quesadilla (Print Format)
Warm tortilla with creamy cheese and blueberries, crisped to golden perfection for a simple and comforting morning bite.
# Ingredients:
→ Main Ingredients
01 -
1 large flour or whole wheat tortilla
02 -
2 tablespoons cream cheese (regular or low-fat), room temperature
03 -
1/3 cup fresh or thawed frozen blueberries
04 -
1 teaspoon honey or maple syrup (optional)
05 -
A pinch of ground cinnamon (optional)
06 -
Cooking spray or 1 teaspoon butter
# Steps:
01 -
In a small bowl, mix the cream cheese with honey and cinnamon until smooth. Alternatively, the cream cheese can be spread directly onto the tortilla, with cinnamon sprinkled on top.
02 -
Spread the cream cheese mixture evenly over one half of the tortilla, leaving a half-inch border. Scatter the blueberries evenly over the cream cheese and gently fold the tortilla in half, pressing lightly.
03 -
Heat a skillet over medium-low heat and coat it with cooking spray or butter. Place the folded quesadilla in the skillet and cook for 2-3 minutes on one side, pressing lightly with a spatula. Flip and cook for another 2-3 minutes until golden and crisp.
04 -
Transfer the quesadilla to a plate and let it cool for 2 minutes to prevent burning from the hot berries. Slice into wedges and serve as is or drizzle with additional honey or a dollop of yogurt.
# Tips:
01 -
Use room temperature cream cheese for easier spreading and avoid tears in the tortilla.
02 -
Pat juicy berries dry to prevent excess moisture.
03 -
Press lightly with a spatula during cooking to ensure even crisping.