Blueberry Breakfast Quesadillas – A Sweet and Savory Morning Delight

Ingredients

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

 Step-by-Step Instructions

Step 1: Prepare the Filling

1. In a small mixing bowl, combine softened cream cheese, honey (or maple syrup), and cinnamon.
2. Mix until smooth and spreadable. Taste and adjust sweetness if needed.

Step 2: Assemble the Quesadillas

1. Lay out the tortillas on a flat surface.
2. Spread a thin layer of the cream cheese mixture over one half of each tortilla.
3. Sprinkle blueberries evenly over the cream cheese.
4. Fold the tortilla in half to form a half-moon shape.

Step 3: Cook the Quesadillas

1. Heat a skillet or griddle over medium heat.
2. Melt ½ tablespoon butter in the pan.
3. Place the folded quesadillas in the skillet (1–2 at a time depending on pan size).
4. Cook for 2–3 minutes per side, pressing lightly with a spatula, until the tortillas are golden brown and slightly crisp.
5. Repeat with remaining quesadillas, adding more butter as needed.

Step 4: Slice and Serve

1. Remove quesadillas from the pan and let them rest for 1–2 minutes (to allow filling to set slightly).
2. Slice each quesadilla into 2 wedges.
3. Dust with powdered sugar or drizzle with extra honey.
4. Serve warm with optional yogurt or whipped cream.

 Serving Suggestions

• Sweet Breakfast Plate: Serve with scrambled eggs and a side of bacon or sausage for balance.
• Brunch Style: Pair with mimosas or fruit salad.
• Snack or Dessert: Drizzle with melted white chocolate or dark chocolate.
• Kid-Friendly: Cut into small triangles and serve with a small dipping bowl of vanilla yogurt.

 Tips for Success

1. Don’t Overfill: Too many blueberries can cause the filling to spill out. Spread evenly but not excessively.
2. Use Medium Heat: High heat will burn the tortilla before the inside warms through.
3. Soften Cream Cheese: This ensures it spreads smoothly. Microwave for 10 seconds if needed.
4. Fresh vs. Frozen Blueberries: Both work, but frozen berries must be thawed and drained well to avoid excess liquid.
5. Batch Cooking: Keep cooked quesadillas warm in a 200°F oven until ready to serve.

 Variations

• Strawberry Version: Swap blueberries for sliced strawberries.
• Mixed Berry Quesadillas: Use a blend of blueberries, raspberries, and blackberries.
• Nutty Crunch: Sprinkle sliced almonds or chopped pecans inside before cooking.
• Chocolate Drizzle: Add mini chocolate chips to the filling or drizzle melted chocolate on top.
• Savory-Sweet Twist: Add a layer of brie cheese instead of cream cheese for a gourmet variation.

 Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 2 days.
• Freezer: Wrap cooked quesadillas tightly in foil, then freeze for up to 1 month. Reheat in a skillet or air fryer until crisp.
• Reheating: Warm in a skillet for best texture. Microwave works but may soften the tortilla.

 Calories & Nutrition (per wedge, approx.)

• Calories: 190 kcal
• Protein: 4 g
• Carbohydrates: 23 g
• Fat: 9 g
• Saturated Fat: 5 g
• Cholesterol: 20 mg
• Sodium: 220 mg
• Fiber: 2 g
• Sugar: 9 g