Blueberry Breakfast Quesadillas (Print Version)
# Ingredients:
→ Base
01 -
4 large flour tortillas (8-10 inch diameter)
→ Filling
02 -
4 ounces cream cheese, softened
03 -
2 tablespoons honey or maple syrup
04 -
½ teaspoon ground cinnamon
05 -
1 cup fresh blueberries, or thawed and well-drained frozen blueberries
→ Cooking Fat
06 -
2 tablespoons butter for frying, or nonstick cooking spray
# Instructions:
01 -
In a small bowl, combine the softened cream cheese, honey or maple syrup, and ground cinnamon. Stir until smooth and spreadable, adjusting sweetness to taste.
02 -
Place tortillas flat on a clean surface. Spread the cream cheese mixture evenly over one half of each tortilla. Distribute blueberries evenly on top, then fold tortillas in half to create a semicircle.
03 -
Heat a skillet or griddle over medium heat. Add ½ tablespoon butter and allow to melt. Cook 1 to 2 folded tortillas at a time, pressing gently with a spatula, for 2 to 3 minutes per side until golden brown and crisp. Repeat for all quesadillas, adding more butter as needed.
04 -
Transfer to a plate and let rest for 1 to 2 minutes to let the filling set. Slice each quesadilla into 2 wedges. Optionally dust with powdered sugar or drizzle with extra honey. Serve warm, optionally accompanied by yogurt or whipped cream.
# Notes:
01 -
Avoid overfilling with blueberries to prevent filling from leaking. Use medium heat to ensure even cooking without burning the tortilla. Soften cream cheese for easy spreading; microwave briefly if necessary. Thaw and drain frozen blueberries thoroughly to prevent excess moisture. Keep cooked quesadillas warm in a 200°F oven if preparing in batches.