Ingredients
Equipment
Method
- In a medium bowl, gently combine 1 ½ cups of fresh blueberries with 2 tablespoons of granulated sugar, 1 teaspoon of lemon zest, ½ teaspoon of ground cinnamon, and a pinch of salt. Stir just enough to coat the blueberries, being careful not to mash them.1 ½ cups fresh blueberries, 2 tablespoons granulated sugar, 1 teaspoon lemon zest, ½ teaspoon ground cinnamon, Pinch salt
- In a separate small bowl, mix the ½ cup of softened cream cheese until smooth and creamy. If your cream cheese is very firm, you can microwave it for 10-15 seconds to soften it faster.¼ cup cream cheese
- Lay two of the flour tortillas flat on a clean surface. Spread an even layer of the softened cream cheese over half of each tortilla, leaving a small border around the edge.4 large (8-inch) flour tortillas, ¼ cup cream cheese
- Spoon half of the prepared blueberry mixture over the cream cheese on each of these two tortillas.1 ½ cups fresh blueberries
- Sprinkle ½ cup of shredded sharp cheddar cheese evenly over the blueberry mixture on each of the two tortillas.½ cup shredded sharp cheddar cheese
- Fold the unfilled half of each tortilla over the filling, creating a half-moon shape. Place the remaining two tortillas flat on your work surface. These will be the tops of your quesadillas.4 large (8-inch) flour tortillas
- Heat a large non-stick skillet or griddle over medium heat. Add a teaspoon of butter or a light coating of cooking spray. Carefully place one or two assembled quesadillas into the hot skillet, depending on the size of your pan.Butter or cooking spray
- Cook for 3-5 minutes per side, or until the tortillas are golden brown and crispy, and the cheese is melted and gooey. Press down gently with a spatula if needed to ensure even cooking and melting.
- Once cooked, carefully remove the blueberry breakfast quesadillas from the skillet and place them on a cutting board. Let them rest for a minute before slicing into wedges. Serve warm, with your favorite toppings.
Notes
Leftover blueberry breakfast quesadillas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a non-stick skillet over medium-low heat for 3-4 minutes per side, or until warmed through. For longer storage, freeze wrapped tightly in plastic wrap and aluminum foil for up to 1 month.