Ingredients
Scale
- 1 large tortilla (whole wheat, white, or gluten-free)
- ½ cup fresh or frozen blueberries
- 1 tablespoon cream cheese or Greek yogurt
- 1 teaspoon honey or maple syrup
- ¼ teaspoon ground cinnamon (optional)
- ¼ cup shredded mozzarella or mild cheddar cheese
- 1 teaspoon butter or coconut oil for cooking
- Powdered sugar or additional honey (optional, for topping)
Instructions
- Prepare the filling: In a small mixing bowl, combine the cream cheese (or Greek yogurt), honey (or maple syrup), and cinnamon. Stir until smooth and well blended.
- Assemble the quesadilla: Lay the tortilla flat on a clean surface. Spread the cream cheese mixture evenly over one half of the tortilla.
- Add the fillings: Sprinkle the shredded cheese evenly over the cream mixture. Then, distribute the blueberries on top of the cheese.
- Fold the tortilla: Gently fold the tortilla in half to cover the filling and press down lightly to secure.
- Cook the quesadilla: Heat the butter (or coconut oil) in a non-stick skillet over medium heat. Place the folded quesadilla in the skillet and cook for 2–3 minutes per side, or until golden brown and crisp.
- Cool and serve: Remove the quesadilla from the pan and allow it to rest for 1 minute before slicing into wedges. Dust with powdered sugar or drizzle with honey, if desired. Serve warm.
Notes
This recipe is versatile and can be made gluten-free by using gluten-free tortillas. For a sweeter touch, add a sprinkle of powdered sugar or a drizzle of honey before serving.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Method: Breakfast
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 10
- Sodium: 300
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 10
- Cholesterol: 25