Description

Total Time: 10 min.

Servings: 1 Quesadilla (1-2) servings

With only about 5 ingredients you most likely have on hand & in 10 minutes or less, you can have a delicious brunch, snack or not too sweet dessert ready to enjoy.

Ingredients:

1 large flour tortilla

2–3 tablespoons cream cheese, softened to room temperature
¼ cup fresh blueberries, defrosted frozen is ok. Blot with paper towel to remove excess moisture.
1 teaspoon maple syrup or honey

Couple drops (1/8 teaspoon) vanilla extract (Optional)
A pinch of cinnamon
Butter or olive oil

Roadmap:

1. In a small bowl, thoroughly mix the cream cheese with, vanilla, cinnamon and maple syrup/honey.
2. Spread a layer (not too thick) of the cream cheese mixture over half of the quesadilla. Leave a small border around the edges to prevent oozing.

*Note: Do not over stuff or the quesadilla will be difficult to flip.

3.Scatter the blueberries evenly over the cream cheese. Fold the tortilla in half, pressing gently to seal & spread a thin layer of butter on both sides. If your butter is unsalted, sprinkle with a tiny bit of salt.

4. Heat the skillet over medium-low heat and place the quesadilla in the pan to cook for 2–3 minutes per side.  Flip once the underside is golden. Press down gently with the spatula to ensure even browning.
5. Allow the quesadilla to cool on a plate for a couple minutes before slicing into wedges.

These are perfect on their own but you can go fancy with a dollop of whipped cream, sprinkling of powdered sugar or just a spoon of vanilla yogurt.

Have fun with the fruit if you wish. Strawberry, raspberry, blackberry, peach, etc., all would be lovely.