Instructions
1. Prepare the Cream Cheese Filling:
In a medium mixing bowl, combine the softened cream cheese, honey (or maple syrup), and ground cinnamon. Mix until smooth and creamy. This sweet and spiced filling is the perfect base for the juicy blueberries.
2. Assemble the Quesadillas:
Lay out the flour tortillas on a flat surface. Spread about 2 tablespoons of the cream cheese mixture evenly over half of each tortilla. Sprinkle a handful of blueberries on top of the cream cheese layer, then fold each tortilla in half to enclose the filling.
3. Cook the Quesadillas:
Heat a large skillet or griddle over medium heat and add a small amount of butter. Once melted, place one or two folded quesadillas in the pan. Cook for 2–3 minutes per side, or until the tortillas are golden brown and slightly crispy, and the filling is warm and gooey inside. Repeat with remaining quesadillas, adding more butter as needed.
