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Blueberry Cream Cheese Quesadilla

A delightful fusion of creamy, sweet, and a hint of cinnamon goodness, perfect for any time of the day.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 2 servings
Course: Brunch, Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large wheat flour tortilla A soft, warm base that holds it all together.
  • 4 oz softened cream cheese Brings that creamy richness. Be sure to let it sit out for a bit!
  • 1 cup fresh blueberries Juicy and bursting with flavor — fresh is best!
  • 2 tablespoons honey or maple syrup Because who doesn’t love a touch of sweetness?
  • 1/2 teaspoon ground cinnamon This adds warmth; trust me!
  • as needed butter or cooking spray For that perfect golden crunch!

Method
 

Preparation
  1. In a mixing bowl, scoop your softened cream cheese. Add in the honey or maple syrup and the ground cinnamon. Stir until it’s creamy and smooth.
Assembling and Cooking
  1. Lay the tortilla flat on the counter. Spread a generous layer of your cream cheese mixture on one half, leaving a little border.
  2. Sprinkle the fresh blueberries on top.
  3. Fold the tortilla over, creating a half-moon shape.
  4. Heat your skillet over medium-low. Add a pat of butter or a quick spray of cooking spray.
  5. Gently place the quesadilla in the skillet and cook for 2-3 minutes on one side.
  6. Carefully flip it over and press down gently with a spatula. Cook for another 2-3 minutes until golden brown and oozing.
Serving
  1. Allow the quesadilla to rest for about 30 seconds before slicing it into wedges.

Notes

Make the cream cheese mixture a day ahead and store it in the fridge to save time later. If it’s too soft, cook it longer for extra crisp.