Ingredients
Scale
- 4 large flour tortillas (8–10-inch size)
- 4 oz cream cheese (softened)
- 1 cup fresh blueberries (or thawed frozen blueberries, well-drained)
Instructions
- Heat a non-stick skillet over medium heat.
- Spread cream cheese evenly over half of each tortilla.
- Place a layer of blueberries on top of the cream cheese.
- Fold the tortillas in half to create a quesadilla.
- Cook each quesadilla in the skillet for 2-3 minutes on each side, until golden brown and crispy.
- Remove from heat, cut into wedges, and serve warm.
Notes
Use fresh blueberries for best taste. Don’t overcrowd the skillet for optimal crispiness.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg