Blueberry Breakfast Quesadilla: Quick, Sweet, High-Protein (Print Version)
Quick blueberry breakfast quesadilla recipe. Sweet, high-protein, and easy to make for a delicious morning meal. A family-friendly favorite.
# Recipe Info:
Prep Time: 8 Minutes minutes
Cook Time: 7 Minutes minutes
Total Time: 15 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Golden Wraps
01 -
2 (8-inch) whole wheat tortillas
→ Sweet Protein Swirl
02 -
1 cup part-skim ricotta cheese
03 -
1 tbsp maple syrup
04 -
1/2 tsp vanilla extract
05 -
1/4 tsp ground cinnamon
06 -
Pinch of salt
→ Jeweled Berry Burst
07 -
3/4 cup fresh or frozen blueberries
→ Crisp & Garnish
08 -
1 tbsp unsalted butter
09 -
1 tbsp chopped pecans or walnuts
10 -
1 tsp powdered sugar, for garnish
# Instructions:
01 -
In a medium bowl, combine 1 cup part-skim ricotta cheese, 1 tbsp maple syrup, 1/2 tsp vanilla extract, 1/4 tsp ground cinnamon, and a pinch of salt from your Sweet Protein Swirl ingredients. Stir until well combined and smooth. This forms the creamy base for your Blueberry Breakfast Quesadilla.
02 -
Gently fold 3/4 cup fresh or frozen blueberries (Jeweled Berry Burst) into the prepared ricotta mixture. Be careful not to crush the blueberries too much, maintaining their shape for bursts of flavor in your Blueberry Breakfast Quesadilla: Quick, Sweet & High-Protein.
03 -
Lay out 2 (8-inch) whole wheat tortillas (Golden Wraps) on a clean surface. Divide the blueberry ricotta filling evenly between the two tortillas, spreading it over one half of each tortilla. Fold the other half of the tortilla over the filling to create a crescent shape.
04 -
In a large non-stick skillet over medium heat, melt 1 tbsp unsalted butter (Crisp & Garnish). Add 1 tbsp chopped pecans or walnuts and toast for 2-3 minutes, stirring frequently, until fragrant and lightly browned. Remove nuts from the skillet and set aside for garnish.
05 -
Add the remaining melted butter to the same skillet if needed, or use a fresh pat. Place the assembled quesadillas in the skillet. Cook for 3-4 minutes per side, or until the tortillas are golden brown and crispy, and the filling is warmed through.
06 -
Carefully transfer the cooked quesadillas to a cutting board. Slice each quesadilla in half or into wedges. Garnish generously with the toasted 1 tbsp chopped pecans or walnuts and a dusting of 1 tsp powdered sugar (Crisp & Garnish). Enjoy your warm Blueberry Breakfast Quesadilla: Quick, Sweet & High-Protein immediately.
# Notes:
01 -
For an extra crispy exterior, press down gently on the quesadillas with a spatula while cooking. This ensures good contact with the pan and even browning.
02 -
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or toaster oven for best results.
03 -
Feel free to swap blueberries for other berries like raspberries or chopped strawberries. For a nut-free option, omit the pecans/walnuts and sprinkle with granola instead.
04 -
Serve these quesadillas with a side of Greek yogurt for an even higher protein boost, or a drizzle of extra maple syrup for added sweetness.
# Tools You'll Need:
01 -
Non-stick skillet
02 -
Spatula
03 -
Small mixing bowl
04 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 514 kcal
Total Fat: 25 g
Total Carbohydrate: 56 g
Protein: 21 g