Blueberry Breakfast Quesadillas (Print Version)
Golden quesadillas with creamy cheese, honey, and fresh blueberries—perfectly crisp and lightly sweet for breakfast.
# Ingredients:
→ Quesadillas
01 -
4 large flour tortillas (8–10-inch diameter)
02 -
4 ounces cream cheese, softened
03 -
2 tablespoons honey or maple syrup
04 -
1/2 teaspoon ground cinnamon
05 -
1 cup fresh blueberries or thawed and well-drained frozen blueberries
06 -
2 tablespoons unsalted butter or nonstick spray, for cooking
→ Optional Garnishes and Toppings
07 -
Powdered sugar, for dusting
08 -
Whipped cream
09 -
Greek yogurt or vanilla yogurt
10 -
Additional honey or maple syrup, for drizzling
11 -
Fresh mint leaves
# Steps:
01 -
In a small mixing bowl, combine softened cream cheese, honey or maple syrup, and ground cinnamon. Mix until smooth and spreadable. Adjust sweetness to taste if desired.
02 -
Arrange tortillas on a flat work surface. Spread a thin layer of the cream cheese mixture onto one half of each tortilla. Evenly sprinkle blueberries on top of the cream cheese layer. Fold each tortilla in half to form a half-moon.
03 -
Heat a large skillet or griddle over medium heat. Melt 1/2 tablespoon butter in the skillet. Place filled quesadillas into the pan (one or two at a time depending on pan size). Cook for 2 to 3 minutes on each side, pressing lightly with a spatula, until the tortillas are golden brown and crisp. Add additional butter to the skillet as needed for remaining quesadillas.
04 -
Transfer cooked quesadillas to a cutting board and let rest for 1 to 2 minutes. Slice each quesadilla into two wedges. Dust with powdered sugar or drizzle with extra honey as desired. Serve warm with yogurt or whipped cream and garnish with mint leaves if using.
# Notes:
01 -
For best results, ensure the blueberries are fully drained to prevent excess moisture in the quesadillas.