Ingredients
- 1 flour tortilla
- 2–3 tablespoons cream cheese
- ¼ teaspoon ground cinnamon
- ⅓ cup fresh blueberries
- Optional: honey or maple syrup, for drizzling
Instructions
- Spread cream cheese over one half of the tortilla.
- Sprinkle cinnamon evenly over the cream cheese layer.
- Add blueberries on top and gently press them into the cream cheese.
- Fold the tortilla in half to form a quesadilla.
- Heat a skillet over medium heat and cook the quesadilla for 2–3 minutes per side, or until golden and crispy.
- Remove from skillet, let it rest for 1 minute, then slice into wedges and serve warm. Drizzle with honey or maple syrup if desired.
Notes
- Use dairy-free cream cheese for a vegan/dairy-free version.
- Frozen blueberries can be used—thaw and pat dry first.
- Mix vanilla extract into the cream cheese for extra flavor.
- Add granola or mini chocolate chips for texture and sweetness.
- Best served fresh—avoid microwaving leftovers to keep crispness.
- Prep Time: 3 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 quesadilla
- Calories: 250
- Sugar: 6g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
