Mealime recipe · lives on in MealPot
Breakfast Quesadilla with Cinnamon Cream Cheese, Blueberries & Almonds
- 15 min
- 2–6 servings
- 491 kcal / serving
This breakfast quesadilla offers creamy cinnamon cream cheese with sweet blueberries and crunchy almonds folded into tortilla halves. It cooks quickly in a skillet, making a satisfying weeknight-friendly breakfast option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¼ cupalmonds, sliced
- 1 (6 oz) pkgblueberries
- ⅓ (8 oz) blockcream cheese
- 2large flour tortillas
From the pantry: butter, unsalted, cinnamon, ground, honey
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · spatula · stirring spoon
Directions
- Mash the cinnamon into the cream cheese in a small bowl until well combined.
- Rinse the blueberries, dry them, and chop them roughly.
- Preheat a nonstick skillet over medium heat.
- Spread one half of each tortilla with the cream cheese mixture, then top with blueberries and almonds; drizzle with honey and fold the tortilla to close.
- When the skillet is hot, melt butter in it and add the quesadillas. Cook, flipping once, until the tortillas are golden and the filling is warmed through, about 5–6 minutes.
- Cut each quesadilla into wedges and divide onto plates for serving.
Two tips
- Make ahead: mix the cream cheese with cinnamon and refrigerate until ready to use.
- Try swapping almonds for walnuts or pecans if you have them on hand; drizzle with a little extra honey if desired.
Nutrition per serving
- Calories
- 491 kcal
- Protein
- 10 g
- Carbs
- 55 g
- Fat
- 27 g
- Fiber
- 5 g
- Sodium
- 546 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.