Description
A delightful twist on traditional breakfast options, combining the sweetness of blueberries with creamy cheese in a crisp tortilla.
Ingredients
Scale
- 1 large flour tortilla (or whole wheat)
- 2–3 tablespoons cream cheese (softened)
- 1/4 cup fresh blueberries (thawed if frozen)
- 1 teaspoon honey or maple syrup (optional)
- 1 pinch cinnamon
- Cooking spray or butter (for crisping)
Instructions
- Begin by gathering all your ingredients and softening the cream cheese in a small bowl.
- In the bowl, mix the cream cheese with a pinch of cinnamon and honey (if using).
- Lay your tortilla flat, spread the cream cheese mixture over half, and scatter the blueberries on top.
- Fold the tortilla in half, press gently, and cook in a skillet over medium-low heat for 2-3 minutes on each side.
- Once crispy and golden, let cool for a minute and slice into wedges.
Notes
Serve warm with extra honey or maple syrup for dipping. Pairs well with yogurt or granola for added texture.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg