Description
Experience the delightful fusion of flavors in this Blueberry Breakfast Quesadilla, perfect for a quick morning treat.
Ingredients
Scale
- 1 large Flour Tortilla (can substitute with whole wheat or gluten-free)
- 4 oz Cream Cheese (or vegan cream cheese for plant-based option)
- 1 tsp Cinnamon (for a warm touch)
- 2 tbsp Honey or Maple Syrup (adjust to taste; agave syrup for vegan option)
- 1 cup Fresh Blueberries (frozen can be used as an alternative)
- 1/2 cup Greek Yogurt (drizzle with honey for extra richness)
- 1 tsp Additional Cinnamon (for elevating the flavor)
Instructions
- In a small bowl, mix softened cream cheese with cinnamon and honey until smooth.
- Place your flour tortilla on a clean surface. Spread the cream cheese mixture over half of the tortilla, leaving a small border.
- Distribute fresh blueberries over the cream cheese mixture.
- Fold the tortilla in half, pressing lightly to seal.
- Preheat a skillet over medium-low heat, adding cooking spray or butter.
- Cook the folded quesadilla in the skillet for 2-3 minutes until golden brown, then flip and cook the other side for the same duration.
- Let cool for a minute, then slice into wedges and serve with your choice of toppings.
Notes
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 250
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
Keywords: Blueberry Breakfast Quesadilla