Description
A delicious and easy-to-make Blueberry Breakfast Quesadilla combining fresh blueberries, creamy cheeses, and warm tortillas for a sweet and savory morning treat. Perfectly crisped on the skillet, this quesadilla offers gooey melted cheese, bursts of juicy blueberries, and hints of cinnamon and honey, making it a unique and satisfying breakfast option.
Ingredients
Scale
Tortillas and Base
- 2 Flour Tortillas (soft yet sturdy)
Filling
- 1/2 cup Fresh Blueberries, washed and dried
- 2 tbsp Cream Cheese, softened
- 1/2 cup Shredded Mozzarella or Monterey Jack Cheese
- 1/4 tsp Ground Cinnamon
- 1 tsp Honey or Maple Syrup (optional, for glaze)
- Pinch of Nutmeg or Cardamom (for extra spice)
Cooking
- 1 tbsp Butter or Cooking Spray (for crisping)
Optional Add-ins
- Chopped Almonds or Walnuts (for crunch)
- Scrambled Eggs or Cooked Chicken (for protein boost)
- Vegan Cheese and Plant-based Cream Cheese (for vegan version)
- Raspberries or Sliced Strawberries (fruit alternative)
Instructions
- Prepare the Ingredients: Wash and dry the blueberries thoroughly to remove any dirt or residues. If your cheese is not pre-shredded, grate it now. Soften the cream cheese by leaving it at room temperature for easier spreading. Having all ingredients ready will make assembly smoother.
- Assemble the Quesadilla: Lay one tortilla flat on a clean surface. Spread a thin, even layer of softened cream cheese over the tortilla. Evenly sprinkle the fresh blueberries on top, followed by a generous handful of shredded mozzarella or Monterey Jack cheese. Lightly dust with ground cinnamon and drizzle honey or maple syrup over the filling for added sweetness if you like. Add a pinch of nutmeg or cardamom for an extra spice kick. You can also sprinkle chopped nuts or add scrambled eggs or cooked chicken at this point if desired.
- Cook to Perfection: Heat a non-stick skillet over medium heat and add a small pat of butter or spray with cooking oil to evenly coat the pan. Carefully place the filled tortilla in the skillet and cover it with the second tortilla. Cook for 2 to 3 minutes until the bottom tortilla turns golden brown and crispy. Using a spatula, carefully flip the quesadilla and cook the other side for another 2 to 3 minutes until it is equally crisp and the cheese inside is melted thoroughly.
- Serve and Enjoy: Remove the quesadilla from the skillet and let it cool for a minute to avoid burns and allow the cheese to set slightly. Cut into wedges and serve warm to enjoy the melty cheese with juicy bursts of blueberries and a hint of cinnamon sweet glaze.
Notes
- Use fresh blueberries for the best flavor and texture; frozen berries may release too much moisture and soggy the quesadilla.
- Replace blueberries with raspberries or sliced strawberries for fruit variety.
- For a vegan version, substitute dairy cheeses and cream cheese with plant-based alternatives.
- Add chopped nuts like almonds or walnuts for crunch and extra nutrients.
- You can add scrambled eggs or cooked chicken inside for a protein boost.
- Cook on medium heat to ensure the tortillas crisp without burning while melting the cheese thoroughly.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
