Blueberry Breakfast Quesadilla (Print Version)
Crisp golden tortillas folded around cinnamon cream cheese and a jammy blueberry filling, griddled until golden for a fast, sweet breakfast.
# Ingredients:
→ For the cinnamon cream cheese filling
01 -
8 oz (225 g) cream cheese, softened
02 -
3 tablespoons maple syrup or honey
03 -
1 teaspoon ground cinnamon
04 -
1/2 teaspoon vanilla extract
→ For the blueberry filling
05 -
2 cups (300 g) fresh blueberries (or thawed and well-drained frozen blueberries)
06 -
2 tablespoons granulated sugar
07 -
1 tablespoon lemon juice
08 -
1 teaspoon cornstarch mixed with 1 tablespoon water
→ For assembling and cooking
09 -
4 flour tortillas (8 inch / 20 cm)
10 -
2 tablespoons unsalted butter, divided
11 -
Powdered sugar, for dusting (optional)
# Instructions:
01 -
Combine the blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 4-5 minutes, stirring occasionally, until the berries soften and release their juice.
02 -
Stir the cornstarch into the water until smooth, then add it to the pan. Simmer for about 1 minute until the filling turns glossy and thick, then remove from the heat and let it cool for 5 minutes.
03 -
In a small bowl, beat the softened cream cheese with the maple syrup, cinnamon, and vanilla extract until smooth and evenly combined.
04 -
Lay each tortilla flat and spread the cream cheese mixture over one half. Spoon the cooled blueberry filling on top, then fold the tortilla over to close.
05 -
Melt a little butter in a nonstick skillet over medium heat. Cook each folded quesadilla for 2-3 minutes per side, until golden brown and crisp, adding more butter between batches.
06 -
Let each quesadilla rest for a minute before slicing into wedges. This short rest keeps the warm filling from spilling out. Dust with powdered sugar and serve right away.
# Notes:
01 -
Best served warm, right after griddling, for the crispest tortilla.
02 -
The blueberry filling and cream cheese mixture can both be made up to a day ahead and refrigerated separately.