Ingredients
Scale
- 2 large flour tortillas (or whole wheat/gluten-free)
- 1/3 cup cream cheese, softened
- 1 cup fresh or frozen blueberries
- 1–2 tbsp honey or maple syrup (to taste)
- 1/2 tsp cinnamon (optional)
- Butter or oil, for cooking
- Optional Add-ins:
- A sprinkle of granola or crushed nuts
- A dash of lemon zest
- Mini chocolate chips
Instructions
- Make the Filling: In a bowl, mix softened cream cheese with honey/maple syrup and cinnamon. Stir until smooth.
- Assemble: Spread the cream cheese mixture on one half of each tortilla. Top with blueberries, then fold each tortilla in half.
- Cook: Heat butter or oil in a skillet over medium heat. Cook each quesadilla 2–3 minutes per side until golden and crisp.
- Slice & Serve: Let cool slightly, then slice into wedges. Serve warm with maple syrup, yogurt, or powdered sugar if desired.
Notes
- Use softened cream cheese for easier spreading.
- Don’t overfill — berries may spill while cooking.
- Frozen blueberries work great — no need to thaw.
- Try lemon zest for a fresh flavor twist.
- Double the recipe — these disappear fast!
- Prep Time: 5 minutes
- Cook Time: 8–10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 quesadilla
- Calories: 220
- Sugar: 8g
- Sodium: 270mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: blueberry quesadilla, sweet breakfast, cream cheese breakfast, fruit quesadilla