Blueberry Breakfast Quesadillas
Deliciously gooey blueberry and cheese quesadillas, perfect for busy mornings or leisurely weekends.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 medium flour tortillas
- 1 cup shredded mozzarella cheese
- 1 cup fresh blueberries
- 1 tablespoon butter or olive oil
- 1 tablespoon honey (optional for drizzling)
- Fresh cilantro (for garnish)
Instructions
- Heat a non-stick skillet over medium heat. Add butter or olive oil to coat the bottom.
- Place a tortilla in the skillet. On one half, sprinkle a layer of shredded mozzarella cheese, then add fresh blueberries.
- Fold the tortilla in half to cover the filling. Cook for 2-3 minutes until golden brown and crispy on the bottom.
- Carefully flip the quesadilla and cook for an additional 2-3 minutes, until the cheese melts and the other side is golden brown.
- Remove from the skillet, let cool slightly, and drizzle with honey. Garnish with fresh cilantro before slicing into wedges.
Notes
For variety, try using goat or cream cheese in place of mozzarella. Keep leftovers in an airtight container for 2-3 days.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 300
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg