Description
A delightful breakfast treat that combines the sweetness of blueberries, the creaminess of cream cheese, and a hint of honey all nestled inside a crispy tortilla.
Ingredients
Quesadilla Base
- 1 large flour tortilla
Filling
- 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
- Cooking spray or butter for skillet
Instructions
- Prepare the Cream Cheese Mixture: In a small bowl, combine the softened cream cheese with honey or maple syrup and a pinch of cinnamon if desired, mixing until smooth. Alternatively, sprinkle cinnamon directly on the tortilla for efficiency.
- Fill and Fold the Quesadilla: 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.
- Cook the Quesadilla: Heat a skillet over medium-low and lightly coat with cooking spray or butter. Place the filled tortilla in the pan and cook 2 to 3 minutes per side until golden brown and crisp, pressing gently with a spatula.
- Serve: Remove from skillet and let cool briefly. Slice into wedges and, if desired, drizzle with additional honey or serve with a dollop of Greek yogurt.
Notes
- Softened cream cheese spreads more evenly; allow time for cooling as the filling becomes very hot.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320 kcal
- Sugar: 10g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
