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Blueberry Breakfast Quesadilla

Blueberry breakfast quesadilla with a sweet blueberry cream cheese filling that melts slightly inside golden, crispy tortillas. Folded and pan-cooked until both sides are browned, then finished with powdered sugar and a honey drizzle.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 2 flour tortillas
Filling
  • 4 oz cream cheese softened
  • 2 tbsp honey plus more for drizzling
  • 0.5 tsp vanilla extract
  • 1 cup blueberries fresh or frozen
Cooking
  • 1 tbsp butter
Serving
  • 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.
  2. Spread the cream cheese mixture over one half of each tortilla.
  3. Top the cream cheese side with blueberries, then fold the empty half over to close.
Cook the quesadillas
  1. Melt the butter in a skillet over medium heat.
  2. Cook each quesadilla for 3–4 minutes per side until golden and crispy.
Finish and serve
  1. Slice into wedges, dust with powdered sugar, and drizzle with extra honey.

Notes

For the smoothest spread, soften the cream cheese at room temperature for 15–20 minutes before mixing. Refrigerate leftover cooked quesadillas up to 2 days; reheat in a skillet over medium-low until warmed through. Freeze unbaked assembled quesadillas up to 1 month, then cook from frozen with a few extra minutes per side. For a lighter option, use reduced-fat cream cheese while keeping the same honey and vanilla ratios.