Go Back
Blueberry breakfast quesadilla garnished with fresh blueberries and mint leaves

Blueberry Breakfast Quesadilla

A crispy tortilla filled with creamy cheese and vibrant blueberries, perfect for a quick and nutritious breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 1 serving
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large flour tortilla or whole wheat for extra fiber
  • 2-3 tablespoons cream cheese softened
  • 1/4 cup fresh blueberries frozen work if thawed first
  • 1 teaspoon honey or maple syrup optional
  • 1 pinch cinnamon
  • as needed Cooking spray or butter for crisping

Method
 

Preparation
  1. In a small bowl, mix the softened cream cheese with a pinch of cinnamon and honey (if using).
  2. Lay the tortilla flat and spread the cream cheese mixture over one half, leaving a small border around the edges.
  3. Scatter the blueberries evenly over the cream cheese.
  4. Fold the tortilla in half and press gently to seal the edges.
Cooking
  1. Heat a skillet over medium-low heat and lightly coat it with cooking spray or butter.
  2. Place the quesadilla in the pan and cook for 2-3 minutes on each side, flipping once the underside is golden brown.
  3. Press down gently with a spatula to ensure even browning.
  4. Once cooked, let it cool for a minute before slicing it into wedges.

Notes

Enjoy your Blueberry Breakfast Quesadilla warm. It pairs well with yogurt or a drizzle of maple syrup. Store leftovers in an airtight container in the refrigerator for up to 2 days.