Crispy Blueberry Breakfast Quesadilla
Get the best of both worlds with this hybrid breakfast-dessert! This 5-ingredient Blueberry Breakfast Quesadilla features a warm, gooey cinnamon-cream cheese filling and bursting blueberries inside a crispy whole wheat shell. It’s a healthy, protein-packed breakfast that tastes like a pastry and is ready in just 7 minutes.
Ingredients
- 1 large Whole wheat tortilla or flatbread wrap
- 2 tbsp Cream cheese softened
- ¼ tsp Ground cinnamon
- ½ cup Frozen blueberries or fresh
- Nonstick cooking spray
Optional Toppings:
- Honey or maple syrup
- Powdered sugar
- Greek yogurt
Instructions
- Mix the Filling: In a small bowl, stir together the 2 tbsp softened cream cheese and ¼ tsp ground cinnamon until smooth and well-blended.
- Heat the Pan: Place a nonstick skillet over medium-high heat. Allow it to warm up for 1–2 minutes until a drop of water sizzles on contact.
- Assemble: Lay the whole wheat tortilla flat. Spread the cinnamon cream cheese mixture evenly over one half, leaving a ½-inch border. Scatter the ½ cup frozen blueberries on top of the cream cheese.
- Fold & Cook: Fold the empty half of the tortilla over the filling to create a half-moon shape. Lightly spray the pan with cooking spray. Place the quesadilla in the skillet and cook for 2–3 minutes until the bottom is golden brown and crispy.
- Flip: Carefully flip the quesadilla. Cook for another 2–3 minutes on the second side until golden brown and the filling is warm and gooey.
- Serve: Transfer to a cutting board and let rest for 30 seconds (this helps the filling set). Slice into 3–4 wedges and serve warm.
Nutrition
Serving: 1ServingCalories: 284kcalCarbohydrates: 37gProtein: 7gFat: 14gSaturated Fat: 6gSodium: 340mgFiber: 6gSugar: 12g
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