Ingredients
- 1 large flour tortilla (or whole wheat)
- 2–3 tablespoons cream cheese, softened
- 1 teaspoon honey or maple syrup (optional)
- A pinch of cinnamon
- ¼ cup fresh blueberries (or thawed frozen blueberries)
- Cooking spray or butter
Instructions
- In a small bowl, mix the softened cream cheese with cinnamon and honey or maple syrup if using.
- Spread the cream cheese mixture over half of the tortilla, leaving a small border around the edges.
- Sprinkle the blueberries evenly over the cream cheese layer and fold the tortilla in half.
- Heat a nonstick skillet over medium-low heat and add a little butter or cooking spray.
- Cook the quesadilla for 2–3 minutes on each side until golden and crisp, pressing gently with a spatula.
- Remove from the skillet and let cool slightly before slicing into wedges.
- Serve as-is or drizzle with honey and pair with Greek yogurt if desired.
Notes
- Use fresh or well-drained thawed blueberries to avoid sogginess.
- Try with other fruits like strawberries, peaches, or raspberries.
- Can be made dairy-free using plant-based cream cheese or yogurt.
- Store leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 1 month.
- Reheat in a skillet or toaster oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 quesadilla
- Calories: 290
- Sugar: 8g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
