Description
A delicious and quick dessert quesadilla filled with cream cheese and blueberry goodness.
Ingredients
Scale
- 1 8-inch whole wheat tortilla
- 1 tablespoon whipped cream cheese
- 1/4 cup fresh or frozen blueberries
- 1/4 teaspoon cinnamon
- Non-stick cooking spray
Instructions
- Warm the tortilla: Heat a non-stick skillet over medium heat. Lightly spray with cooking spray to help the tortilla crisp up evenly.
- Spread the filling: Lay the tortilla flat and spread the cream cheese over one half. It doesn’t need to be perfect—just make sure you get some in every bite.
- Add the blueberries: Sprinkle the blueberries evenly over the cream cheese. Use fresh or frozen; either works beautifully. The heat will make them burst slightly, creating a jammy texture.
- Dust with cinnamon: Lightly sprinkle cinnamon on top of the blueberries. This adds warmth and depth, making the quesadilla taste like a cross between a cinnamon roll and blueberry pie.
- Fold and toast: Fold the tortilla in half, pressing gently to seal. Place it in the hot skillet and toast for 2–3 minutes per side, until golden brown and slightly crisp.
- Slice and serve: Let it rest for a minute before slicing—this helps the filling set. Cut into wedges and enjoy while warm.
Notes
- This recipe is versatile; feel free to add more fruits or nuts as desired.
- For a vegan option, substitute the cream cheese with a plant-based alternative.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg