Description
A delightful and quick Blueberry Breakfast Quesadilla that combines fresh blueberries, melted mozzarella cheese, and a touch of cinnamon wrapped in a warm, crispy flour tortilla. Perfect for a wholesome morning treat in under 20 minutes.
Ingredients
Scale
Quesadilla Filling
- 1 cup fresh blueberries
- 1 cup shredded mozzarella cheese
- 1 tsp ground cinnamon
Other Ingredients
- 2 large flour tortillas
- 2 tbsp butter or cooking oil
Instructions
- Prepare the filling: In a medium bowl, gently mix together fresh blueberries, shredded mozzarella cheese, and ground cinnamon until well combined to create a sweet and savory filling.
- Heat the skillet: Place a skillet over medium heat and add butter or cooking oil; allow it to melt and coat the surface evenly to prevent sticking.
- Assemble the quesadilla: Place one flour tortilla flat in the heated skillet. Spoon the blueberry-cheese mixture over half of the tortilla, then fold the other half over to enclose the filling securely.
- Cook the quesadilla: Cook the folded tortilla for 3 to 4 minutes or until the underside turns golden brown and crisp. Carefully flip it over using a spatula and cook the other side until equally golden and crisp.
- Serve: Remove the quesadilla from the skillet and let it cool slightly for a minute or two. Slice into wedges and serve warm for a comforting breakfast experience.
Notes
- Use fresh, firm blueberries for the best texture and flavor.
- Adjust cinnamon quantity based on preferred sweetness and spice level.
- Butter offers a richer flavor, while cooking oil is a lighter alternative.
- For a gluten-free version, substitute flour tortillas with gluten-free tortillas.
- Serve with a drizzle of honey or maple syrup for added sweetness if desired.
