Ingredients:

  • 2 large (10-inch) flour tortillas
  • 4 oz cream cheese, softened
  • 1/2 cup fresh blueberries
  • 1 tbsp honey
  • 1/2 tsp ground cinnamon
  • 1/2 tsp lemon zest
  • 1 tbsp unsalted butter
  • 1 tsp granulated sugar

Instructions:

  1. In a small mixing bowl, combine the softened cream cheese, honey, and ground cinnamon. Whip with a fork for approximately 30 seconds until the mixture is airy and well-combined.
  2. Lay the flour tortillas flat on a clean surface. Spread the cream cheese mixture evenly over only one half of each tortilla, leaving a 1/2-inch border at the edge to prevent leaking.
  3. Press the fresh blueberries into the cream cheese layer to anchor them. Fold the empty half of the tortilla over the filling to create a half-moon shape.
  4. Melt the unsalted butter in a 12-inch non-stick skillet over medium heat. Place the quesadillas in the skillet.
  5. Cook for 2-3 minutes per side until the exterior reaches a mahogany-colored sear and the blueberries have softened. Optional: Sprinkle the exterior with granulated sugar immediately after flipping for a crisp finish.