Ingredients
- 2 large flour tortillas
- ½ cup cream cheese, softened
- ½ tsp vanilla extract
- 1–2 tbsp honey or maple syrup (adjust to taste)
- ½ cup fresh blueberries (or frozen)
- ¼ tsp cinnamon (optional)
- 1 tsp butter or cooking spray for the pan
Instructions
- Prepare the filling
- Mix softened cream cheese, vanilla extract, and honey/maple syrup until smooth.
- Assemble the quesadilla
- Spread the cream cheese mixture evenly over one tortilla.
- Add blueberries on one half.
- Sprinkle cinnamon if desired.
- Place the second tortilla on top.
- Cook
- Heat a non-stick pan over medium heat.
- Add a little butter or spray.
- Cook quesadilla for 2–3 minutes per side until golden brown and crispy.
- Serve
- Let it cool slightly.
- Slice into wedges and serve with extra blueberries if desired.
Nutrition Facts (Approx. per serving)
- Calories: 380 kcal
- Protein: 10g
- Carbohydrates: 45g
- Fat: 18g
- Fiber: 3g
Storage Tips
- Best enjoyed fresh while warm.
- Store leftovers in the refrigerator for up to 2 days.
- Reheat in a pan or air fryer to bring back the crisp texture.
🫐 Sweet • Creamy • Crispy • Easy breakfast treat ✨
