Description
This Blueberry Breakfast Quesadilla is a quick and cozy morning treat made with fresh blueberries, creamy cheese, and a touch of honey. Crisp on the outside, gooey and fruity on the inside, it’s perfect for busy weekdays or lazy weekend brunches.
Ingredients
Scale
- 2 medium-sized flour tortillas
- 1/2 cup fresh blueberries
- 1/4 cup cream cheese, softened
- 1 tablespoon honey
- 1 tablespoon butter
- Powdered sugar (optional, for dusting)
Instructions
- Heat a non-stick skillet over medium heat and add a touch of butter to coat the surface.
- In a small bowl, mix the softened cream cheese and honey until smooth.
- Spread the cream cheese mixture onto one tortilla. Sprinkle blueberries evenly on top. Place the second tortilla over everything.
- Place the quesadilla in the skillet. Cook for 2–3 minutes per side or until golden brown and crisp. Press gently with a spatula.
- Remove from the skillet, let cool slightly, then slice into wedges. Dust with powdered sugar if desired.
- Serve warm with optional toppings like yogurt or honey.
Notes
- Use room temperature cream cheese for easier spreading.
- Thaw and drain frozen blueberries if using instead of fresh.
- A pizza cutter makes slicing neat and easy.
- To avoid sogginess, don’t overfill with fruit.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 310
- Sugar: 12g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg