Ingredients
- 1 large flour tortilla (or whole wheat for extra fiber)
- 2–3 tablespoons cream cheese (softened; I use regular, but low-fat works!)
- ¼ cup fresh blueberries (frozen work in a pinch just thaw them first)
- 1 teaspoon honey or maple syrup (optional, but adds a lovely sweetness)
- A pinch of cinnamon (trust me, it’s a game-changer)
- Cooking spray or butter (for that perfect crisp)
Why these ingredients? The tortilla is the crispy vessel, cream cheese adds richness, blueberries bring freshness, and cinnamon ties it all together. I’ve tried swapping in different fruits, but blueberries’ balance of tart and sweet is unbeatable.
Instructions
1. Prep the filling
I start by mixing the cream cheese with cinnamon and honey in a small bowl. This step is optional, but I find it gives the cheese a smoother texture and deeper flavor. If I’m in a rush, I’ll skip the mixing and just sprinkle cinnamon directly onto the tortilla.
2. Assemble the quesadilla
Lay the tortilla flat and spread the cream cheese mixture over half of it. Leave a small border around the edges to prevent oozing. Then, scatter blueberries evenly over the cream cheese. Fold the tortilla in half, pressing gently to seal.
3. Cook to perfection
Heat the skillet over medium-low heat and lightly coat it with cooking spray. Place the quesadilla in the pan and cook for 2–3 minutes per side, flipping once the underside is golden. I press down gently with the spatula to ensure even browning.
4. Serve and enjoy
Slide the quesadilla onto a plate, let it cool for a minute (those blueberries get hot!), then slice into wedges. I sometimes add a drizzle of honey or a dollop of Greek yogurt on the side.
Notes
- Blueberry tip: If using frozen berries, pat them dry with a paper towel to avoid sogginess.
- Crispy hack: Brushing the tortilla with melted butter instead of using spray gives extra crunch.
- Kid-friendly: Let little ones assemble their own it’s a fun way to get them involved!
- Portable option: Cool completely and wrap in foil for an on-the-go breakfast.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 1 quesadilla
- Calories: 300-350 kcal
- Sugar: 10-15g
- Sodium: 200-300mg
- Fat: 12-18g
- Saturated Fat: 5-7g
- Unsaturated Fat: 5-8g
- Trans Fat: 0g
- Carbohydrates: 40-45g
- Fiber: 4-6g
- Protein: 8-12g
- Cholesterol: 15-30mg