Ingredients
Method
- Warm a large nonstick skillet over medium-high heat.
- Spread the cinnamon cream cheese over half of the tortilla and scatter the frozen blueberries evenly on top.
- Lightly coat the hot skillet with nonstick cooking spray.
- Fold the tortilla in half and cook until the underside is golden and crisp, about 2 minutes. Flip and cook the other side for 2 minutes more, until the blueberries are warm and juicy.
- Move the quesadilla to a cutting board, slice into wedges, and serve right away.
Nutrition
Notes
If you cannot find cinnamon-flavored cream cheese wedges, stir a pinch of ground cinnamon into a couple of plain cream cheese wedges before spreading.
Use a sturdy 10 inch light tortilla or flatbread wrap so the filling stays sealed and crisps evenly.
Be careful with hot blueberry juice when cutting; it may drip a little, but the quesadilla holds together well.
Serve with a dollop of Greek yogurt or a drizzle of maple syrup if you like extra sweetness.
For a make-ahead breakfast, assemble the quesadilla and keep it covered in the fridge for up to a few hours, then cook just before serving.
Frozen blueberries are better here than fresh because they soften quickly without turning the tortilla soggy.