Ingredients
- 1 large flour tortilla white, whole wheat, or gluten‑free
- ½  cup fresh or frozen blueberries if frozen, thaw and pat dry
- 2 –3 Tbsp cream cheese softened
- ¼  tsp ground cinnamon optional
- 1  tsp honey or pure maple syrup optional
- ¼  cup shredded mild cheese such as mozzarella or mild cheddar
- 1  tsp butter or coconut oil for pan‑frying
- Optional toppings: powdered sugar extra honey, Greek yogurt or vanilla yogurt
Method
Prepare the filling
- In a small bowl, mix the softened cream cheese with honey (or maple syrup) and cinnamon until smooth.
Assemble
- Lay the tortilla flat. Spread the cream cheese mixture evenly over half of the tortilla, then sprinkle the shredded cheese and scatter the blueberries on top. Leave a small border around the edge to prevent leakage.
Fold and cook
- Fold the tortilla in half to create a half‑moon shape. Heat a skillet over medium heat and add the butter or coconut oil. Once hot, place the folded quesadilla in the pan. Cook for about 2–3 minutes per side, pressing gently with a spatula, until golden brown and the filling is warm.
Rest & serve
- Transfer the quesadilla to a cutting board and let it rest for about 1 minute (this helps prevent the warm filling from spilling). Slice into wedges and serve warm. Add optional toppings like powdered sugar, a drizzle of honey, or a side of yogurt.
Notes
If using frozen blueberries, thaw and blot dry to avoid a soggy tortilla.
Keep the heat at medium so the outside crisps without burning while the inside melts properly.
Don’t overfill—too many blueberries or too much spread can cause the tortilla to tear or the filling to leak.
For extra crisp, brush the outside of the folded quesadilla with a bit of melted butter before cooking.