Blueberry Breakfast Quesadilla with Cream Cheese and Honey (Print version)
A crisp, warm blueberry breakfast quesadilla filled with cream cheese, honey, cinnamon, and juicy berries.
# Ingredients:
For the filling
01 -
3 tablespoons cream cheese, softened
02 -
1 1/2 teaspoons honey, plus more for serving if desired
03 -
1/8 teaspoon ground cinnamon
04 -
1/4 teaspoon finely grated lemon zest, optional
05 -
1/3 cup (50 g) fresh blueberries, rinsed and dried
For the quesadilla
06 -
1 large 10-inch flour tortilla
07 -
1/2 teaspoon unsalted butter or neutral oil for the skillet
08 -
Extra blueberries or Greek yogurt for serving, optional
# Instructions:
01 -
Stir the softened cream cheese, honey, cinnamon, and lemon zest in a small bowl until smooth and spreadable.
02 -
Lay the tortilla flat. Spread the cream cheese mixture over one half, leaving a 1/2-inch border. Scatter the blueberries evenly over the cream cheese.
03 -
Fold the plain half of the tortilla over the filling. Press gently so the filling sits in an even layer and the edges stay neat.
04 -
Warm a nonstick skillet over medium to medium-low heat. Add the butter, then cook the folded quesadilla for 2-3 minutes until the bottom is golden and crisp.
05 -
Flip carefully with a wide spatula. Cook another 2-3 minutes until the second side is golden and the blueberries are hot.
06 -
Transfer to a board and rest for 1-2 minutes so the filling settles. Slice into wedges and serve warm with extra honey, berries, or Greek yogurt if desired.
# Good to know:
01 -
Best eaten fresh while the tortilla is crisp.
02 -
Frozen blueberries may be used if thawed and patted dry.
03 -
Do not serve honey to babies under 12 months.