Blueberry Breakfast Quesadilla

A unique breakfast twist featuring warm tortillas stuffed with sweet blueberries and creamy cream cheese, perfect for quick mornings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 2 quesadillas

Course: Breakfast, Brunch

Cuisine: Mexican

Calories: 300

For the Quesadilla

2 large large flour tortillas Choose whole grain or gluten-free for a healthier option.
1 cup fresh blueberries Frozen blueberries can be used as an alternative.
4 oz cream cheese Must be softened for easy mixing.
1 tablespoon honey Optional for sweetness.
1 teaspoon vanilla extract Enhances flavor.
1 tablespoon butter or cooking spray For frying.
to taste powdered sugar For serving, optional.

Preparation

In a mixing bowl, combine the softened cream cheese, honey, and vanilla extract. Mix until smooth and creamy. Then gently fold in the fresh blueberries.

Cooking

Preheat a non-stick skillet over medium heat and add a little butter or cooking spray to coat the surface lightly.
On one tortilla, spread a generous layer of the blueberry-cream cheese mixture. Place the second tortilla on top.
Carefully transfer the quesadilla to the heated skillet. Cook for about 4-5 minutes, or until the bottom is golden brown and crispy.
Flip the quesadilla gently, and cook for another 4-5 minutes on the other side until golden.

Serving

Remove the quesadilla from the skillet, cut it into wedges and sprinkle with powdered sugar if desired. Serve warm.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave.