A sweet and creamy twist on a Mexican classic! These quesadillas are stuffed with cream cheese and fresh blueberries, lightly toasted until golden brown, and perfect for breakfast, brunch, or even dessert.
History
Quesadillas traditionally come from Mexico and are made with tortillas and cheese. Over time, people around the world have adapted quesadillas with sweet fillings like fruits, chocolate, or cream cheese. The blueberry breakfast quesadilla is a modern fusion dish combining the Mexican quesadilla with American breakfast flavors
Ingredients (for 4 servings)
- 4 large flour tortillas (8–10 inch size)
- 4 oz (113 g) cream cheese, softened
- 2 tbsp powdered sugar (or honey/maple syrup for natural sweetness)
- 1 tsp vanilla extract
- 1 cup fresh blueberries (or thawed frozen blueberries)
- 1 cup shredded mozzarella cheese (or Monterey Jack, optional for gooey texture)
- 2 tbsp butter (for toasting)
- Optional toppings: powdered sugar, honey, maple syrup, whipped cream, or extra blueberries
Instructions
- Prepare the Filling
- In a small bowl, mix the softened cream cheese, powdered sugar (or honey), and vanilla extract until smooth.
- Assemble the Quesadillas
- Spread about 2 tablespoons of the cream cheese mixture over half of each tortilla.
- Sprinkle a handful of blueberries evenly over the cream cheese.
- Add shredded cheese on top if you like it extra gooey.
- Fold the tortilla in half to form a semicircle.
- Cook the Quesadillas
- Heat a skillet or griddle over medium heat and add a little butter.
- Place the folded tortillas in the skillet. Cook for 2–3 minutes per side, pressing lightly with a spatula, until golden brown and the filling is warm and melty.
- Serve
- Slice into wedges and serve immediately.
- Drizzle with honey or maple syrup, dust with powdered sugar, and garnish with fresh blueberries.
Methods & Tips
- For crispier tortillas: Brush each side with melted butter before cooking.
- For sweeter filling: Add a spoon of blueberry jam along with fresh berries.
- Make ahead: Mix the cream cheese filling and refrigerate for up to 2 days.
- Variation: Try strawberries, raspberries, or peaches instead of blueberries.
Benefits
- Blueberries: Rich in antioxidants, vitamins C and K, and fiber.
- Cream cheese: Adds calcium and protein.
- Whole breakfast idea: Quick to make, satisfying, and balanced with carbs, protein, and fruit.
Nutritional Information (per quesadilla, approximate)
- Calories: 320
- Protein: 8 g
- Carbohydrates: 38 g
- Sugars: 10 g
- Fat: 16 g
- Fiber: 3 g
Lovers of This Dish
- Kids love it as a fun, sweet breakfast.
- Adults enjoy it as a quick brunch or snack with coffee or juice.
- Dessert lovers can serve it with ice cream for a treat!
Conclusion
Blueberry Breakfast Quesadillas are a beautiful fusion of creamy, fruity, and crispy flavors. With minimal ingredients and just a few minutes of cooking, you’ll have a dish that looks fancy but is easy enough for a weekday breakfast. A true crowd-pleaser for blueberry and quesadilla lovers alike