Ingredients:

  • 3 tbsp softened cream cheese
  • 0.5 cup fresh blueberries
  • 1 tsp honey
  • 0.25 tsp ground cinnamon
  • 1 large (10-inch) flour tortilla
  • 1 tbsp unsalted butter
  • 0.5 tsp granulated sugar

Instructions:

  1. Spread the 3 tbsp of softened cream cheese over exactly one half of the 10 inch tortilla. Note: Leaving that 1/4 inch border is the insurance policy against cheese leaking into your pan and burning.
  2. Drizzle the 1 tsp of honey and sprinkle the 0.25 tsp of cinnamon evenly over the cheese layer.
  3. Arrange the 0.5 cup of blueberries over the cream cheese in a single layer. Press each berry gently into the cheese with the back of a spoon to anchor them so they don't roll out during the flip.
  4. Fold the empty half of the tortilla over the filling and press down firmly with your palm to seal the layers together.
  5. Melt the 1 tbsp of unsalted butter in the skillet over medium low heat until it begins to foam and sizzle.
  6. Sprinkle exactly half (0.25 tsp) of the granulated sugar directly into the melting butter in the pan.
  7. Place the quesadilla in the pan and cook for 3 minutes. Note: You are looking for a deep mahogany color, not just a light tan.
  8. Carefully flip the quesadilla using a wide spatula. Sprinkle the remaining 0.25 tsp of sugar into the pan.
  9. Slide the quesadilla over the new sugar to coat the second side. Cook for an additional 3 minutes until the shell is crispy and audible when tapped.
  10. Slide onto a cutting board and let it rest for 60 seconds before slicing to let the cheese set.