Description
A delicious and sweet breakfast option featuring blueberries and cream cheese stuffed in a crispy tortilla.
Ingredients
Scale
- 1 large flour tortilla
- 2 to 3 tablespoons cream cheese, softened
- 1/4 cup fresh blueberries
- 1 teaspoon honey or maple syrup (optional)
- A pinch of ground cinnamon (optional)
- Cooking spray or butter for skillet
Instructions
- In a small bowl, combine softened cream cheese with honey or maple syrup and a pinch of cinnamon if desired, mixing until smooth. Alternatively, sprinkle cinnamon directly onto the tortilla for convenience.
- Lay the tortilla flat and spread the cream cheese mixture evenly over one half, leaving a margin near the edge. Distribute the blueberries over the cream cheese. Fold the tortilla in half and press gently to seal.
- Heat a skillet over medium-low heat and lightly coat with cooking spray or butter. Place the filled tortilla in the skillet and cook for 2 to 3 minutes per side until golden brown and crisp, pressing gently with a spatula.
- Remove from skillet and let cool briefly. Slice into wedges and serve optionally drizzled with additional honey or a dollop of Greek yogurt.
Notes
- Feel free to customize the filling with other fruits or spreads.
- For a dairy-free option, use a plant-based cream cheese.
- Serve warm for the best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg