Description
A quick and easy breakfast quesadilla filled with cream cheese and fresh blueberries, perfect for busy mornings.
Ingredients
Scale
- 1 large flour tortilla (or whole wheat)
- 2–3 tablespoons cream cheese (softened)
- 1/4 cup fresh blueberries (thawed frozen work if used)
- 1 teaspoon honey or maple syrup (optional)
- 1 pinch cinnamon
- Cooking spray or butter (for crisping)
Instructions
- 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.
- Heat a 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 and serve warm.
Notes
Mix the cheese well so it spreads smoothly and melts evenly. Use medium-low heat so the tortilla crisps but the filling warms through. Pressing with a spatula helps the quesadilla hold together.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg