Blueberry Breakfast Quesadilla
A quick and easy breakfast quesadilla filled with creamy cheese and fresh blueberries, perfect for busy mornings or cozy weekends.
Ingredients
Main Ingredients
- 1 large flour tortilla or whole wheat for extra fiber
- 2-3 tablespoons cream cheese softened
- 1/4 cup fresh blueberries frozen work if thawed first
- 1 teaspoon honey or maple syrup optional
- 1 pinch cinnamon
- as needed cooking spray or butter for crisping
Instructions
Preparation
- Mix the cream cheese with cinnamon and honey in a small bowl (optional but recommended for smoother texture).
- Lay the tortilla flat and spread the cream cheese mixture over half of it, leaving a small border around the edges.
- Scatter blueberries evenly over the cream cheese.
- Fold the tortilla in half, pressing gently to seal.
Cooking
- Heat the skillet over medium-low heat and lightly coat with cooking spray.
- Place the quesadilla in the pan and cook for 2-3 minutes per side, flipping once the underside is golden.
- Press down gently with a spatula to ensure even browning.
- Let cool for a minute then slice into wedges.
Notes
These quesadillas can be served warm, straight from the skillet. They pair well with yogurt or fresh fruit for a complete breakfast. Drizzle some extra honey on top or add powdered sugar for a fancier touch. If you have leftovers, store them in an airtight container in the fridge for 2-3 days or freeze them before cooking to use later.