Blueberry Breakfast Quesadilla: Quick, High Protein (Print Version)
Blueberry Breakfast Quesadilla offers a quick, high-protein start to your day. Sweet blueberries, creamy filling, and a crispy tortilla make a satisfying meal.
# Recipe Info:
Prep Time: 8 Minutes minutes
Cook Time: 7 Minutes minutes
Total Time: 15 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegetarian
# Ingredients:
→ Golden Tortilla Shells
01 -
2 large (8-inch) whole wheat tortillas
02 -
1 tbsp unsalted butter
→ Protein-Packed Core
03 -
1/2 cup plain Greek yogurt (2% fat)
04 -
1/4 cup small curd cottage cheese (2% fat)
05 -
1/2 tsp vanilla extract
06 -
1/4 tsp ground cinnamon
→ Sweet Berry Burst
07 -
3/4 cup fresh or frozen blueberries
08 -
1 tbsp maple syrup
→ Finishing Touches
09 -
1 tsp powdered sugar, for dusting
10 -
1 tbsp chia seeds
# Instructions:
01 -
In a medium bowl, combine 1/2 cup plain Greek yogurt, 1/4 cup small curd cottage cheese, 1/2 tsp vanilla extract, and 1/4 tsp ground cinnamon. Stir until well combined and smooth. This forms the creamy, high-protein base for your Blueberry Breakfast Quesadilla.
02 -
In a separate small bowl, gently toss 3/4 cup fresh or frozen blueberries with 1 tbsp maple syrup and 1 tbsp chia seeds. The chia seeds will help absorb some moisture and add a nutritional boost to your Blueberry Breakfast Quesadilla | Quick & High Protein.
03 -
Lay out 2 large (8-inch) whole wheat tortillas flat. Spread half of the protein filling evenly over one side of each tortilla, leaving a small border. Then, spoon half of the blueberry mixture over the protein filling on each tortilla.
04 -
Carefully fold each tortilla in half, pressing gently to secure the filling. Ensure the blueberries and creamy mixture are well contained within the folded tortilla. This prepares them for cooking into a delicious Blueberry Breakfast Quesadilla | Quick & High Protein.
05 -
Heat a large non-stick skillet or griddle over medium heat. Add 1 tbsp unsalted butter and let it melt. Place the folded quesadillas in the skillet and cook for 3-4 minutes per side, or until golden brown and the filling is warm.
06 -
Carefully remove the cooked quesadillas from the skillet. Transfer them to a cutting board and let rest for 1 minute. Slice each quesadilla in half or into wedges. Dust with 1 tsp powdered sugar before serving your Blueberry Breakfast Quesadilla | Quick & High Protein immediately.
# Notes:
01 -
For a sweeter quesadilla, you can add a pinch more maple syrup to the blueberry mixture or a drizzle over the finished quesadilla.
02 -
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.
03 -
If using frozen blueberries, there's no need to thaw them first; they will warm through nicely during cooking. Just be mindful of potential extra moisture.
04 -
Serve these quesadillas with an extra dollop of Greek yogurt or a side of fresh fruit for an even more satisfying breakfast.
# Tools You'll Need:
01 -
Non-stick skillet
02 -
Spatula
03 -
Small mixing bowl
04 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 350 kcal
Total Fat: 13 g
Total Carbohydrate: 43 g
Protein: 19 g