Description
A sweet and satisfying breakfast twist on classic quesadillas, filled with creamy cheese, fresh blueberries, and a hint of cinnamon.
Ingredients
Scale
For the Crust:
- 4 large flour tortillas
- 8 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups fresh blueberries
- 1 tablespoon unsalted butter
- Maple syrup for serving
Instructions
1. Prepare the Crust:
- In a small bowl, mix together softened cream cheese, sugar, vanilla extract, and cinnamon until smooth.
- Lay tortillas flat and spread the cream cheese mixture evenly over each tortilla, leaving a small border around the edges.
- Sprinkle fresh blueberries over the cream cheese mixture on two of the tortillas, then top with the remaining tortillas (cream cheese side down).
- Melt butter in a large skillet over medium heat. Place one quesadilla in the skillet and cook for 2-3 minutes per side, until golden brown and the cream cheese is melted.
- Repeat with the second quesadilla. Cut each quesadilla into wedges and serve warm with maple syrup.
Notes
You can customize the seasonings to taste. Try adding a pinch of nutmeg or lemon zest for extra flavor.