Description
A delicious and quick snack featuring creamy whipped cream cheese and fresh blueberries, all wrapped in a warm whole wheat tortilla.
Ingredients
Scale
- 1 whole wheat tortilla
- 1 tablespoon whipped cream cheese
- 2 tablespoons fresh blueberries
- 1/4 teaspoon cinnamon (optional)
- Non-stick spray or a small amount of butter for the pan
Instructions
- Warm the tortilla: Place your whole wheat tortilla on a plate and warm it for about 10 seconds in the microwave. This makes it more pliable and easier to fold without cracking.
- Spread the cream cheese: Spread the cream cheese evenly over half of the tortilla. I prefer whipped cream cheese because it’s lighter and spreads easily even when cold.
- Add blueberries and cinnamon: Sprinkle the blueberries over the cream cheese, then dust lightly with cinnamon if you like a warm spice flavor. Cinnamon adds a subtle depth that pairs beautifully with the berries.
- Fold and cook: Fold the tortilla in half to create a half-moon shape. Spray a skillet with non-stick spray and heat it over medium heat. Place the folded quesadilla in the skillet and cook for 2–3 minutes on each side, or until golden brown and slightly crisp.
- Serve warm: Remove from the skillet and let it cool slightly before cutting. I usually slice it into wedges like a quesadilla or serve it whole for a grab-and-go option.
Notes
- It’s crisp on the outside, warm and creamy on the inside, with little bursts of blueberry in every bite. Just writing about it makes me crave another one.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg