Sweet Blueberry Breakfast Quesadilla (Print version)
Cream cheese, honey, lemon zest, and fresh blueberries folded into a flour tortilla and crisped in butter. A sweet, satisfying breakfast ready in 20 minutes.
# Ingredients:
For the cream cheese filling
01 -
4 oz (115 g) cream cheese, softened to room temperature
02 -
2 tablespoons honey
03 -
1 teaspoon pure vanilla extract
04 -
1 teaspoon lemon zest (from 1 small lemon)
05 -
1/4 teaspoon ground cinnamon
For assembly
06 -
2 large flour tortillas (8 to 10-inch)
07 -
1 cup (150 g) fresh blueberries
08 -
1 tablespoon unsalted butter, divided
To serve
09 -
Powdered sugar, for dusting
10 -
Maple syrup, for drizzling (optional)
# Instructions:
01 -
Beat the softened cream cheese, honey, vanilla extract, lemon zest, and cinnamon together in a small bowl until completely smooth and spreadable. Taste and adjust sweetness if needed.
02 -
Lay one tortilla flat on a clean surface. Spread half the filling over one half of the tortilla, leaving a small border at the edge. Scatter half the blueberries in a single layer over the cream cheese. Fold the bare half over the filled half and press gently to seal. Repeat with the second tortilla.
03 -
Set a medium skillet over medium heat and let it warm for 2 minutes. Add 1/2 tablespoon butter and swirl to coat the pan.
04 -
Place one quesadilla in the skillet and press lightly with a spatula for 30 seconds. Cook undisturbed for 2 to 3 minutes until the bottom is deep golden and crisp.
05 -
Add the remaining butter if the pan looks dry. Flip the quesadilla in one confident move and cook the second side for 2 to 3 minutes until equally golden. Transfer to a cutting board and repeat with the remaining quesadilla.
06 -
Let each cooked quesadilla rest on the cutting board for 1 minute so the filling sets slightly. Cut into wedges and dust with powdered sugar or drizzle with maple syrup.
# Good to know:
01 -
Best served immediately while the outside is still crisp.
02 -
Use full-fat cream cheese for the richest, creamiest filling.