Blueberry Breakfast Quesadilla
A delightful and quick-to-make breakfast or snack, combining the sweetness of blueberries with cream cheese wrapped in a soft tortilla.
Ingredients
Main Ingredients
- 1 large flour tortilla Use regular or whole wheat tortilla.
- 1/4 cup fresh blueberries Fresh blueberries give the best flavor; frozen can be used as a substitute.
- 1 teaspoon honey or maple syrup For drizzling.
- 2–3 tablespoons cream cheese, softened Make sure cream cheese is softened for easy spreading.
- A pinch cinnamon Adds extra flavor.
- Cooking spray or butter For greasing the skillet.
Instructions
Preparation
- Heat a skillet over medium heat and lightly grease it with cooking spray or butter.
- Spread the softened cream cheese over one half of the flour tortilla.
- Sprinkle the fresh blueberries on top of the cream cheese, drizzle with honey or maple syrup, and add a pinch of cinnamon.
- Fold the tortilla in half and place it in the heated skillet.
Cooking
- Cook for 2-3 minutes on each side until the tortilla is golden brown and the filling is warmed through.
- Remove from the skillet, cut into wedges, and serve warm.
Notes
Serve your Blueberry Breakfast Quesadilla warm, cut into wedges. Can be enjoyed on its own or with a dollop of extra cream cheese or a drizzle of syrup. Leftovers can be stored in the refrigerator for up to two days.