Blueberry Breakfast Quesadilla: Quick & Easy (Print Version)
Blueberry Breakfast Quesadilla is a quick and easy morning meal. Enjoy sweet blueberries and creamy cheese in a warm tortilla for a delightful start to your day.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 7 Minutes minutes
Total Time: 17 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegetarian
# Ingredients:
→ Crisp Tortilla Foundation
01 -
4 medium flour tortillas (8-inch)
02 -
1 tbsp unsalted butter
→ Sweet Blueberry Compote
03 -
1 cup fresh or frozen blueberries
04 -
1 tbsp granulated sugar
05 -
1 tsp fresh lemon juice
06 -
1/4 tsp ground cinnamon
07 -
1/2 tsp cornstarch
→ Creamy Dream Filling
08 -
1/2 cup full-fat cream cheese, softened
09 -
1/2 tsp vanilla extract
10 -
Pinch of salt
→ Finishing Touches
11 -
2 tbsp maple syrup, for drizzling
12 -
1 tbsp powdered sugar, for dusting
13 -
2 sprigs fresh mint leaves, for garnish
# Instructions:
01 -
Combine 1 cup fresh or frozen blueberries, 1 tbsp granulated sugar, 1 tsp fresh lemon juice, 1/4 tsp ground cinnamon, and 1/2 tsp cornstarch in a small saucepan. Cook over medium heat for 5-7 minutes, stirring until thickened. Set aside to cool slightly for your Blueberry Breakfast Quesadilla: Quick & Easy.
02 -
In a small bowl, combine 1/2 cup full-fat cream cheese (softened), 1/2 tsp vanilla extract, and a pinch of salt. Mix well with a spoon or spatula until smooth and creamy. This forms the delicious base for your quesadilla filling.
03 -
Lay out 4 medium flour tortillas (8-inch). Spread half of the prepared creamy dream filling evenly over one side of each of two tortillas. Spoon half of the blueberry compote over the cream cheese on each tortilla.
04 -
Place the remaining two tortillas on top of the filled tortillas, creating two quesadilla sandwiches. Alternatively, you can fold each tortilla in half after filling one side, if you prefer a half-moon shape for your Blueberry Breakfast Quesadilla: Quick & Easy.
05 -
Heat 1 tbsp unsalted butter in a large non-stick skillet over medium heat. Once melted, carefully place one assembled quesadilla into the skillet. Cook for 3-4 minutes per side, until golden brown and crispy. Repeat with the second quesadilla.
06 -
Remove the cooked Blueberry Breakfast Quesadilla: Quick & Easy from the skillet and let rest for 1 minute before slicing. Drizzle each serving with 2 tbsp maple syrup, dust with 1 tbsp powdered sugar, and garnish with 2 sprigs fresh mint leaves.
# Notes:
01 -
For a smoother compote, mash some of the blueberries with a fork as they cook.
02 -
Use whole wheat tortillas for a healthier twist, or smaller tortillas for individual servings.
03 -
The blueberry compote and cream cheese filling can be made a day ahead and stored in the refrigerator.
04 -
Serve warm with a side of fresh fruit or a dollop of Greek yogurt for extra protein.
# Tools You'll Need:
01 -
Non-stick skillet
02 -
Spatula
03 -
Small saucepan
04 -
Small mixing bowl
05 -
Whisk or fork
# Nutrition Facts (Per Serving):
Calories: 695 kcal
Total Fat: 34 g
Total Carbohydrate: 89 g
Protein: 13 g