Description
A quick, comforting, and playful breakfast quesadilla filled with creamy cheese and fresh blueberries.
Ingredients
- 1/4 cup Blueberries, fresh
- 2 tbsp Cream cheese
- 1 tsp Honey or maple syrup
- 1 pinch Cinnamon
- 1 large Flour tortilla
- Cooking spray or butter
Instructions
- Heat a non-stick skillet over medium heat and lightly coat the surface with cooking spray or a small pat of butter.
- Spread the cream cheese evenly over one half of the flour tortilla, leaving a small border at the edge.
- Scatter the blueberries on top of the cream cheese, then drizzle the honey or maple syrup and sprinkle the pinch of cinnamon.
- Fold the tortilla over to form a half-moon, pressing the edges gently to seal the filling.
- Place the folded quesadilla in the skillet. Cook for 2–3 minutes per side, watching for a golden, crispy exterior and warmed filling.
- Transfer to a board, slice into wedges, and serve warm for best texture and flavor.
Notes
Use Greek-style cream cheese for tang, or swap for a plant-based cream cheese to make it dairy-free. Larger berries can be halved to distribute flavor evenly. If you prefer less sweetness, reduce the honey to 1/2 tsp.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican