Description
Fluffy folded quesadillas stuffed with sweet blueberries, gooey cheese (or cream-cheese), and a hint of cinnamon — a fun twist on breakfast or brunch, combining sweet, creamy and crispy textures in one easy handheld meal.
Ingredients
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2 large flour tortillas
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1 cup fresh blueberries (or frozen, thawed and drained)
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¼ cup cream cheese (softened) or shredded mild cheese (like mozzarella or mild cheddar)
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2 tsp granulated sugar (or to taste)
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½ tsp vanilla extract (optional — boosts sweetness)
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¼ tsp ground cinnamon (optional — adds warmth)
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1 tbsp butter (or oil) for cooking
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Optional toppings: maple syrup or honey, powdered sugar, a few fresh berries
Instructions
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Prepare the Filling
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If using frozen blueberries: thaw and drain well so extra liquid is removed.
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In a small bowl, gently toss blueberries with sugar, vanilla (if using), and cinnamon.
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Assemble the Quesadillas
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Spread the cream cheese on one tortilla half (or sprinkle shredded cheese evenly if using that).
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Sprinkle the sweetened blueberries over the cheese.
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Fold the tortilla to close (creating a half-moon).
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Cook the Quesadilla
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Heat butter or oil in a skillet over medium heat.
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Place folded quesadilla in the pan.
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Cook ~2–3 minutes per side until golden brown and crispy, pressing gently with spatula so filling warms and seal stays closed.
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If cheese isn’t melted after flipping once, cover the pan briefly (30–45 sec) to help melting.
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Serve
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Remove from pan and slice into wedges.
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Optional: drizzle with maple syrup or honey, dust with powdered sugar, and add extra fresh berries on top.
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Notes
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Thaw and drain frozen blueberries well — too much liquid makes the quesadilla soggy.
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Use moderate heat when cooking — too high will burn tortilla before inside warms.
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If using cream cheese, soften first so it spreads easily; cold cream cheese may break the tortilla when folding.
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Press gently while cooking to help cheese melt and filling heat evenly.