Description
A crispy tortilla filled with warm cream cheese, blueberries, and a hint of honey—this quick and fruity breakfast is perfect for busy mornings or weekend brunch.
Ingredients
Scale
- 1 large flour tortilla (or whole wheat)
- 2 –3 tablespoons cream cheese (softened)
- ¼ cup blueberries (fresh or thawed frozen)
- 1 teaspoon honey or maple syrup (optional)
- A pinch of cinnamon (optional)
- Butter or cooking spray for the skillet
Instructions
- In a small bowl, mix cream cheese with honey and cinnamon until smooth.
- Lay tortilla flat and spread mixture over half.
- Scatter blueberries evenly on top and fold tortilla in half.
- Heat a non-stick skillet over medium-low and add butter or cooking spray.
- Cook the quesadilla for 2–3 minutes per side until golden and crispy.
- Let cool for 1 minute, then slice into wedges and serve.
Notes
-
Use fresh blueberries for best texture; if using frozen, pat them dry first.
-
Swap cream cheese with dairy-free options for a vegan version.
-
Add nuts, chocolate chips, or banana slices for tasty variations.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Brunch
- Cuisine: American
Nutrition
- Calories: 350