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Blueberry Breakfast Quesadilla

Blueberry breakfast quesadilla with a golden, crispy press and a creamy blueberry filling. Folded flour tortillas are spread with sweetened cream cheese, cooked until crisp, then finished with fresh blueberries and a honey drizzle.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Blueberry filling and tortillas
  • 2 large flour tortillas
  • 4 oz cream cheese, softened
  • 2 tbsp honey
  • 0.5 tsp vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tbsp butter
  • 1 powdered sugar for dusting

Equipment

  • 1 cast iron skillet

Method
 

Make the sweet cream cheese
  1. Beat the cream cheese with honey and vanilla extract until smooth and spreadable.
  2. Spread the cream cheese mixture over one half of each tortilla so it reaches close to the edge.
Fill and fold
  1. Top the cream cheese side with fresh blueberries, scattering them evenly.
  2. Fold the empty half over to close each quesadilla.
Cook until golden and crisp
  1. Melt the butter in a skillet over medium heat, then place quesadillas in the pan.
  2. Cook for 3–4 minutes per side until golden and crispy, pressing lightly as they brown.
Finish and serve
  1. Slice each quesadilla into wedges.
  2. Dust with powdered sugar, then drizzle with extra honey to finish.

Notes

For smoother spreading, soften the cream cheese at room temperature for 10–15 minutes before mixing. Store cooked quesadillas in the fridge up to 2 days; reheat in a skillet to re-crisp. Freezing isn’t recommended because the folded tortilla can soften after thawing. For a lighter option, use reduced-fat cream cheese and slightly reduce honey to keep the filling creamy with less sugar.