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Blueberry breakfast quesadilla wedges with creamy filling and fresh blueberries

Blueberry Breakfast Quesadilla

This blueberry breakfast quesadilla is a sweet, crispy, high-protein breakfast made with a creamy cottage cheese and Greek yogurt filling, juicy blueberries, and a golden toasted tortilla.
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Prep Time 10 minutes
Cook Time 6 minutes
Resting Time 2 minutes
Total Time 18 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • Main Ingredients:
  • 1 large flour tortilla
  • 1/2 cup cottage cheese blended smooth
  • 1/4 cup Greek yogurt
  • 1/2 cup blueberries
  • 1 tablespoon zero-sugar sweetener or honey
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1 teaspoon lemon zest
  • 1 teaspoon butter or cooking spray
  • Optional Toppings:
  • extra Greek yogurt
  • extra blueberries
  • chopped nuts
  • maple drizzle
  • powdered peanut butter

Equipment

  • 1 nonstick skillet
  • 1 Mixing bowl
  • 1 Spatula
  • 1 knife
  • 1 Cutting board
  • 1 measuring cups
  • 1 Measuring spoons

Method
 

  1. Blend the cottage cheese until smooth.
  2. In a small bowl, mix the blended cottage cheese, Greek yogurt, sweetener, vanilla extract, cinnamon, and lemon zest.
  3. Spread the creamy filling over one half of the tortilla.
  4. Add blueberries evenly over the filling.
  5. Fold the tortilla in half and press gently.
  6. Heat a nonstick skillet over medium-low heat and lightly grease it with butter or cooking spray.
  7. Cook the quesadilla for 2 to 3 minutes per side, until golden, crisp, and warmed through.
  8. Let it rest for 1 to 2 minutes before slicing into wedges.
  9. Serve with extra Greek yogurt, blueberries, nuts, or a light maple drizzle if desired.

Notes

Storage:
This quesadilla is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating:
Reheat in a dry skillet or air fryer until the tortilla becomes crisp again. Avoid microwaving if you want the outside to stay crispy.
Freezing:
Freezing is not recommended because the creamy filling and blueberries can release moisture after thawing.
Recipe Notes:
Use medium-low heat so the tortilla crisps without burning before the filling warms through. If the filling looks watery, drain the cottage cheese or use thicker Greek yogurt.
Protein Note:
Protein will vary depending on the cottage cheese, Greek yogurt, tortilla, and toppings used.