Blueberry Breakfast Quesadilla (Print Version)
# Ingredients:
→ Base
01 -
1 large flour tortilla
→ Filling
02 -
2 tablespoons cream cheese, softened
03 -
1/4 cup fresh blueberries
04 -
1 teaspoon honey (optional)
05 -
Pinch of ground cinnamon (optional)
→ Cooking
06 -
Cooking spray or 1/2 teaspoon butter
# Instructions:
01 -
Combine cream cheese with honey and cinnamon in a small bowl, stirring until smooth.
02 -
Place tortilla flat and evenly spread the cream cheese mixture over one half, leaving a small border uncoated.
03 -
Evenly scatter blueberries atop the cream cheese layer.
04 -
Gently fold the tortilla in half, pressing lightly to contain the filling.
05 -
Warm a skillet over medium-low heat and apply cooking spray or butter to coat.
06 -
Place folded tortilla in skillet, cooking 2–3 minutes while pressing occasionally with a spatula.
07 -
Flip carefully and cook until golden brown and cream cheese begins to melt.
08 -
Remove from heat, allow to cool 1–2 minutes, then cut into wedges and serve.
# Notes:
01 -
Use room temperature cream cheese for easier spreading. Thaw and drain frozen blueberries to avoid sogginess. Serve immediately to preserve crispness.