Blueberry Breakfast Quesadilla (Printable Version)
# What You'll Need:
→ Quesadilla Base
01 -
1 large flour tortilla (about 25 cm diameter)
→ Filling
02 -
50 g cream cheese, softened
03 -
60 g fresh or thawed blueberries, patted dry
04 -
1 teaspoon honey or maple syrup
05 -
1/4 teaspoon ground cinnamon
→ For Cooking
06 -
Cooking spray or 5 g unsalted butter for skillet
# Step-by-Step Directions:
01 -
Lay the flour tortilla flat on a clean work surface and evenly spread the softened cream cheese over one half.
02 -
Scatter the blueberries over the cream cheese, then drizzle with honey or maple syrup and sprinkle with cinnamon.
03 -
Fold the tortilla in half to enclose the filling. Heat a non-stick skillet over medium heat and lightly coat with cooking spray or melt the butter.
04 -
Place the folded tortilla in the skillet. Cook for 2–3 minutes per side, pressing gently with a spatula, until golden brown and crisp.
05 -
Remove from skillet and let cool slightly. Cut into wedges and serve warm, optionally topping with extra honey or syrup.
# Helpful Notes:
01 -
For best results, enjoy while still warm so the cream cheese stays melty and the tortilla crisp.
02 -
Frozen blueberries work well; thaw and dry them thoroughly before using to prevent excess moisture.
03 -
This dish can be easily doubled or tripled for a family breakfast.
04 -
Mix up the fruit—try raspberries, sliced strawberries, or banana.
05 -
Don't overfill to avoid bursting during cooking.