Description
This Blueberry Breakfast Quesadilla is a delightful twist on a classic Mexican dish, combining sweet blueberries and creamy cheese in a crispy tortilla. Perfect for a leisurely weekend breakfast or a special brunch treat.
Ingredients
Scale
Tortillas:
- 2 large flour tortillas
Filling:
- 1 cup fresh blueberries
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
Additional:
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Optional garnish: powdered sugar, maple syrup, or honey
Instructions
- Prepare Cream Cheese Mixture: In a small bowl, mix the cream cheese, powdered sugar, vanilla, and lemon zest until smooth.
- Assemble Quesadilla: Spread half of the cream cheese mixture over one tortilla. Sprinkle blueberries evenly, then top with the second tortilla.
- Cook Quesadilla: Melt butter in a skillet over medium heat. Cook the quesadilla for 2–3 minutes per side until golden brown and crisp. Press lightly while cooking.
- Finish and Serve: Mix granulated sugar and cinnamon in a dish. Sprinkle the hot quesadilla with cinnamon sugar. Slice into wedges and serve warm with optional garnishes.
Notes
- You can swap cream cheese with mascarpone for a richer flavor.
- Frozen blueberries work too; ensure to thaw and pat dry to prevent excess moisture.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: American, Tex-Mex Inspired
Nutrition
- Serving Size: 1/4 quesadilla
- Calories: 260
- Sugar: 15 g
- Sodium: 310 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg
