Description
A warm, golden quesadilla filled with sweet blueberries and creamy honey-kissed cheese—perfect for a quick, cozy breakfast.
Ingredients
Scale
- 2 large flour tortillas
- 1/2 cup fresh or frozen blueberries
- 1/4 cup cream cheese, softened
- 1 tbsp honey or maple syrup
- 1/4 tsp cinnamon (optional)
- 1 tbsp butter or coconut oil (for cooking)
- Powdered sugar or extra honey (optional, for topping)
Instructions
- In a small bowl, mix the cream cheese, honey or maple syrup, and cinnamon until smooth.
- Spread the mixture onto one tortilla, then sprinkle blueberries evenly over it.
- Place the second tortilla on top, or fold the tortilla in half if using only one.
- Heat butter or oil in a skillet over medium heat.
- Cook the quesadilla for 2–3 minutes per side, until golden and slightly crisp.
- Remove from heat, let cool slightly, then slice into wedges.
- Top with powdered sugar or a drizzle of honey if desired, and serve warm.
Notes
- Use thawed and patted-dry blueberries if frozen.
- Substitute cream cheese with nut butter or dairy-free spread.
- Optional add-ins: chia seeds, chocolate chips, or banana slices.
- Skip honey for babies under 1 year old—use mashed banana instead.
- Store leftovers in the fridge for up to 2 days. Best reheated in a skillet.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 290
- Sugar: 9g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg