Equipment Needed
- A medium non-stick or cast-iron skillet
- A flexible spatula
- A small bowl for mixing (if using cream cheese)
- A cutting board and pizza cutter or sharp knife for serving
- A pastry brush (optional, for butter)
Step-by-Step Instructions
First, I get everything ready right by the stove because this cooks fast. I take my cream cheese out of the fridge for a few minutes to soften—it spreads much easier that way. Then, I lay my tortilla flat on the cutting board. If I’m using the cream cheese, I spread a very thin layer over one half of the tortilla only. This isn’t just for flavor; it acts as a glue to help keep the blueberries in place when I fold it.
Next, I heat my skillet over medium-low heat. This is my biggest tip: patience with the heat. Too high, and your tortilla will burn before the cheese melts and the blueberries have a chance to soften. I add the butter and let it coat the pan. While it melts, I quickly sprinkle half of my cheese mix over the un-cream-cheesed half of the tortilla, scatter the blueberries evenly on top, then drizzle them with the honey. I finish with the remaining cheese, which helps encapsulate the berries.
Now for the fold. I carefully lift the tortilla and fold the cheesy, blueberry-loaded side over onto the cream cheese side, creating a perfect half-moon. I gently place it into the warmed, buttery skillet. I let it cook for about 2-3 minutes, until the bottom is a gorgeous, golden brown. I’ve learned to peek by lifting a corner with my spatula—if it’s not yet crispy and speckled, I give it another minute.
Finally, the flip. This used to intimidate me! My method is to slide the spatula fully under the quesadilla, confidently lift, and in one smooth motion, flip it over. It might feel daring, but it works. I cook the second side for another 2-3 minutes until it’s equally golden and I can see cheese starting to ooze out the sides. That’s when I know it’s done. I slide it onto my cutting board, let it rest for just 60 seconds (this helps the cheese set slightly so it doesn’t all run out), then cut it into wedges.(See the next page below to continue…)