Ingredients
Scale
For the Quesadillas:
- 4 large flour tortillas (8–10-inch size)
- 4 oz cream cheese (softened)
- 2 tablespoons honey or maple syrup
- ½ teaspoon ground cinnamon
- 1 cup fresh blueberries (or thawed frozen blueberries, well-drained)
- 2 tablespoons butter (for cooking, or nonstick spray)
Optional Garnishes & Toppings:
- Powdered sugar (for dusting)
- Whipped cream
- Greek yogurt or vanilla yogurt
- Extra honey or syrup
- Fresh mint leaves
Instructions
- Prepare the Filling: In a small mixing bowl, combine softened cream cheese, honey (or maple syrup), and cinnamon. Mix thoroughly until the mixture is completely smooth and easily spreadable. Taste the mixture and adjust the sweetness by adding more honey or maple syrup if desired.
- Assemble the Quesadillas: Lay out the tortillas on a clean, flat work surface. Spread an even layer of the cream cheese mixture over one half of each tortilla, leaving a small border around the edge. Distribute the blueberries evenly over the cream cheese mixture, gently pressing them into the cream cheese to help them stay in place. Fold the empty half of each tortilla over the filling to create a half-moon shape.
- Cook the Quesadillas: Heat a large skillet or griddle over medium heat. Add ½ tablespoon of butter and allow it to melt and coat the cooking surface. Place 1-2 quesadillas in the pan (depending on size) and cook for 2-3 minutes until the bottom is golden brown and crisp. Gently press down with a spatula to ensure even cooking. Flip carefully and cook for another 2-3 minutes on the second side. Remove from the pan and repeat with the remaining quesadillas, adding more butter as needed.
- Slice and Serve: Allow the cooked quesadillas to rest for 1-2 minutes on a cutting board. This brief resting period helps the filling set slightly and makes slicing cleaner. Cut each quesadilla into 2 wedges using a sharp knife or pizza cutter. Dust with powdered sugar, drizzle with additional honey or maple syrup if desired, and serve warm with your choice of toppings such as yogurt or whipped cream.
Notes
- For a healthier version, use whole wheat tortillas and light cream cheese.
- You can substitute other berries like raspberries or strawberries (sliced) for the blueberries.
- The cream cheese mixture can be prepared a day ahead and refrigerated.
- To prevent soggy quesadillas, make sure frozen blueberries are thoroughly drained.
- These quesadillas can be made ahead and reheated in a toaster oven or skillet at low heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 quesadilla (half recipe)
- Calories: 380
- Sugar: 15g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg