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If you need a quick and cheerful breakfast, this Blueberry Breakfast Quesadilla is your shortcut to bright morning flavor. With just three main ingredients and a skillet, it comes together in minutes and feels special enough for weekends yet simple enough for busy weekdays.
My first try was a last-minute idea before work it quickly became my go-to when I craved something fresh but had little time. The blueberry juice gets sticky but I never mind because the flavors are worth it.
Ingredients
- Large light tortilla or flatbread: look for one that bends easily without tearing and check the label for wholesome grains if possible
- The Laughing Cow Cream Cheese Spread Cinnamon Cream: mild and creamy with a subtle spice if you cannot find this flavor use the original and sprinkle on ground cinnamon
- Frozen blueberries: they hold their shape when cooked and burst with sweet flavor choose ones that look plump and deep purple for best results
- Nonstick cooking spray: keeps things crisp and helps with easy cleanup
Step-by-Step Instructions
- Warm the Skillet:
- Preheat a nonstick skillet over medium-high heat for about two minutes so the base gets hot enough to crisp the wrap
- Spread and Layer:
- Take the flatbread and smear cream cheese evenly over one half making sure to get into the corners then scatter frozen blueberries across the cheese so every bite gets a juicy pop
- Fold and Spray:
- Fold the wrap in half gently pressing to seal the edges together then give the skillet a light mist of nonstick spray to ensure no sticking
- Grill to Perfection:
- Carefully place the folded quesadilla in the skillet cook about two minutes on the first side pressing down slightly with a spatula until the bread turns golden and spots form then flip and repeat for the second side so the inside turns gooey and the outside holds together
- Slice and Serve:
- Transfer to a cutting board use a sharp knife or pizza cutter to slice into wedges enjoy warm while the cheese is soft and berries are bursting
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The cinnamon cream cheese is always my favorite part and some mornings my son sneaks more berries onto his side of the quesadilla than mine he loves the burst of warm juice inside
Storage Tips
Keep leftovers fresh by cooling completely wrapping tightly and storing in the refrigerator It will be best within twenty four hours but can be reheated in a dry skillet for crispness
Ingredient Substitutions
If you cannot find cinnamon cream cheese plain works beautifully with a pinch of cinnamon or even a splash of honey or maple syrup Try strawberries or raspberries if blueberries are out of season
Serving Suggestions
Cut into smaller triangles to serve as a brunch platter with fruit salad and coffee For an extra touch dust lightly with powdered sugar or drizzle a tiny bit of maple syrup across the top
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FAQs About the Recipe
- → Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries work well and will heat up quickly, just be mindful they may be juicier when cooked.
- → What can I substitute for cinnamon cream cheese?
Use plain cream cheese blended with a pinch of cinnamon or with other preferred flavors for variety.
- → How do I keep the quesadilla from getting soggy?
Ensure the skillet is hot before grilling and avoid overfilling with blueberries for a crisp finish.
- → Is this quesadilla suitable for meal prep?
It's best enjoyed fresh, but you can assemble ahead and cook just before serving for optimal texture.
- → What other fruit pairs well in this quesadilla?
Try strawberries, raspberries, or sliced bananas to create different flavors with the creamy cheese filling.