Description
A delightful Blueberry Breakfast Quesadilla featuring sweet cream cheese filling and fresh blueberries sandwiched between warm, golden tortillas. This easy-to-make recipe is perfect for a quick breakfast or a sweet snack, finished with a dusting of cinnamon sugar and optional maple syrup or honey for extra indulgence.
Ingredients
Scale
Filling
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1 cup fresh blueberries
Quesadilla
- 2 large flour tortillas
- 2 tablespoons unsalted butter
Topping
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Optional garnish: powdered sugar, maple syrup, or honey
Instructions
- Prepare the filling: In a small bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and lemon zest. Mix thoroughly until smooth and creamy.
- Assemble the quesadilla: Spread half of the cream cheese mixture evenly over one flour tortilla. Sprinkle the fresh blueberries evenly on top. Cover with the second tortilla, pressing gently to adhere.
- Cook the quesadilla: Heat a large skillet over medium heat and melt the unsalted butter. Carefully place the assembled quesadilla onto the skillet. Cook for 2–3 minutes on one side, pressing lightly with a spatula, until the tortilla is golden brown and crisp. Flip and cook the other side for an additional 2–3 minutes until golden.
- Add cinnamon sugar: In a small dish, mix the granulated sugar and ground cinnamon. Once the quesadilla is cooked, remove it from the skillet and immediately sprinkle the cinnamon sugar mixture evenly over the hot quesadilla.
- Serve: Slice the quesadilla into wedges and serve warm. Optionally, dust with powdered sugar or drizzle with maple syrup or honey for an extra touch of sweetness.
Notes
- You can swap cream cheese with mascarpone for a richer, creamier flavor.
- Frozen blueberries work well; thaw and pat dry to prevent excess moisture from making the quesadilla soggy.
