Description
This Blueberry Breakfast Quesadilla is a delightful twist on a classic breakfast dish, combining the sweetness of blueberries with creamy cheese in a warm, crispy tortilla. Perfect for a quick and tasty morning meal!
Ingredients
Scale
Tortillas:
- 2 medium flour tortillas
Filling:
- 1/2 cup fresh or frozen blueberries
- 2 tablespoons cream cheese (softened)
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon cinnamon
Additional:
- 1 tablespoon butter (for cooking)
- powdered sugar (for dusting, optional)
Instructions
- Prepare Filling: In a small bowl, mix softened cream cheese, honey or maple syrup, and cinnamon until smooth.
- Assemble Quesadilla: Spread the mixture evenly over one side of each tortilla. Scatter the blueberries evenly over one tortilla, then top with the second tortilla, cream cheese side down, to form a sandwich.
- Cook Quesadilla: Heat butter in a nonstick skillet over medium heat. Place the quesadilla in the skillet and cook for 2–3 minutes per side, or until golden brown and crisp.
- Serve: Remove from the pan and let sit for 1 minute before slicing into wedges. Dust with powdered sugar if desired and serve warm.
Notes
- You can swap the cream cheese for mascarpone or Greek yogurt for a tangier twist.
- Add a handful of granola inside before toasting for crunch.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 quesadilla
- Calories: 250
- Sugar: 10g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
