Ingredients
Equipment
Method
- Spread the cinnamon cream cheese evenly over one side of the flour tortilla.
- Sprinkle the fresh blueberries over half of the cream cheese-covered tortilla, then fold the other half over and press lightly to seal.
- Spread ½ tablespoon of softened butter on the top side of the folded quesadilla, then flip and spread the remaining ½ tablespoon on the other side. Optionally, sprinkle both sides with cinnamon and sugar for extra flavor.
- Heat a skillet over medium heat. Place the quesadilla in the pan and cook for 2–3 minutes per side, or until golden brown and the filling is warm and melty.
- Remove from the skillet, slice into triangles, and serve warm. Enjoy!
Notes
Serving Tip: Serve warm with a drizzle of honey, maple syrup, or a dusting of powdered sugar.
Variation: Try swapping the blueberries for raspberries, strawberries, or mixed berries.
Storage: Best enjoyed fresh, but you can refrigerate for up to 1 day and reheat in a skillet or toaster oven.
Variation: Try swapping the blueberries for raspberries, strawberries, or mixed berries.
Storage: Best enjoyed fresh, but you can refrigerate for up to 1 day and reheat in a skillet or toaster oven.
