Ingredients
Scale
- 2 large flour tortillas
- 1/2 cup ricotta cheese
- 1/4 cup fresh blueberries
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter
Instructions
- In a small bowl, combine the ricotta cheese, blueberries, honey, and vanilla extract. Mix well to combine.
- Spread the ricotta cheese mixture evenly over one half of each tortilla.
- Fold the other half of the tortilla over the filling to create a quesadilla.
- Melt the butter in a large skillet over medium heat. Place the quesadillas in the skillet and cook for 3-4 minutes per side, or until golden brown and crispy.
- Remove from skillet and let cool slightly before slicing into wedges and serving.
Notes
For extra flavor, sprinkle a little cinnamon on the filling before cooking. These are best served immediately but can be stored in the refrigerator for up to 24 hours. Reheat in a skillet or microwave. Try different berries, such as raspberries or strawberries. For a vegan version, substitute the ricotta cheese with a vegan cream cheese alternative and use maple syrup instead of honey.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 15g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg