Blueberry Breakfast Quesadilla
This blueberry breakfast quesadilla is sweet, creamy, and crispy, made with blueberries, cream cheese, honey, and a golden tortilla. A simple and satisfying breakfast ready in minutes.
Servings
Ingredients
- 1 large tortilla whole wheat, white, or gluten-free
- ½ cup fresh or frozen blueberries
- 1 tablespoon cream cheese or Greek yogurt
- 1 teaspoon honey or maple syrup
- ¼ teaspoon ground cinnamon optional
- ¼ cup shredded mozzarella or mild cheddar cheese
- 1 teaspoon butter or coconut oil for cooking
- Powdered sugar or additional honey optional, for topping
Instructions
- Prepare the filling: In a small mixing bowl, combine the cream cheese (or Greek yogurt), honey (or maple syrup), and cinnamon. Stir until smooth and well blended.
- Assemble the quesadilla: Lay the tortilla flat on a clean surface. Spread the cream cheese mixture evenly over one half of the tortilla.
- Add the fillings: Sprinkle the shredded cheese evenly over the cream mixture. Then, distribute the blueberries on top of the cheese.
- Fold the tortilla: Gently fold the tortilla in half to cover the filling and press down lightly to secure.
- Cook the quesadilla: Heat the butter (or coconut oil) in a non-stick skillet over medium heat. Place the folded quesadilla in the skillet and cook for 2–3 minutes per side, or until golden brown and crisp.
- Cool and serve: Remove the quesadilla from the pan and allow it to rest for 1 minute before slicing into wedges. Dust with powdered sugar or drizzle with honey, if desired. Serve warm.
Notes
To make this recipe gluten-free, simply use a certified gluten-free tortilla. Ensure all other ingredients (like cheese and cream cheese) are labeled gluten-free, as some processed products may contain hidden gluten.