Go Back

Blueberry Breakfast Quesadilla

Blueberry breakfast quesadilla with a golden, pressed crunch and a sweet blueberry cream cheese filling. Folded tortillas cook until crispy, then finish with powdered sugar and a honey drizzle.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 2 large flour tortillas
Filling
  • 4 oz cream cheese softened
  • 2 tbsp honey plus more for drizzling
  • 0.5 tsp vanilla extract
  • 1 cup fresh or frozen blueberries
Cooking
  • 1 tbsp butter
To serve
  • 1 powdered sugar for dusting

Equipment

  • 1 cast iron skillet

Method
 

Make the blueberry cream cheese filling
  1. Beat the cream cheese with honey and vanilla until smooth and spreadable. Keep mixing until you can easily spread it in a thin, even layer.
Assemble the quesadillas
  1. Spread the cream cheese mixture over one half of each tortilla. Aim for an even layer with a little margin at the edges.
  2. Top the cream cheese side with blueberries, then fold the empty half over to close. Press lightly so the filling stays inside.
Cook until golden and crispy
  1. Melt the butter in a skillet over medium heat. When it looks foamy, add the quesadilla.
  2. Cook each quesadilla for 3–4 minutes per side until golden and crispy. Flip once and continue until both sides have crisp, browned edges.
Slice and finish
  1. Slice the quesadillas into wedges. Dust with powdered sugar and drizzle with extra honey to finish.

Notes

For the smoothest spread, soften the cream cheese until it yields when pressed with a finger. Store leftovers in an airtight container in the refrigerator up to 2 days; reheat in a skillet over medium-low until warmed and the edges crisp again. Freezing is not recommended because the tortillas can soften after thawing. For a lighter option, use reduced-fat cream cheese (texture stays spreadable, sweetness remains the same with the honey).