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Blueberry Breakfast Quesadilla

A sweet and satisfying breakfast twist on the classic quesadilla, filled with creamy ricotta and bursting blueberries.

Ingredients

Scale

For the Crust:

  • 4 medium flour tortillas
  • 1 cup ricotta cheese
  • 1 cup fresh blueberries
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter
  • Powdered sugar for dusting (optional)

Instructions

1. Prepare the Crust:

  1. In a bowl, mix ricotta cheese, honey, vanilla extract, and cinnamon until well combined.
  2. Lay out tortillas and spread the ricotta mixture evenly over one half of each tortilla.
  3. Sprinkle blueberries over the ricotta mixture, then fold the tortilla in half to create a half-moon shape.
  4. Melt butter in a large skillet over medium heat. Cook quesadillas for 2-3 minutes per side until golden brown and crispy.
  5. Remove from skillet, let cool slightly, then slice into wedges. Dust with powdered sugar if desired before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett