Ingredients:

  • 2 oz Neufchâtel cheese, softened
  • 1 tbsp Plain Greek Yogurt
  • 1 tsp Raw Honey
  • 0.25 tsp Vanilla Bean Paste
  • 1 pinch Sea Salt
  • 0.5 cup Fresh Blueberries
  • 0.5 tsp Lemon Zest
  • 1 tsp Chia Seeds
  • 1 large (10-inch) Whole Wheat Tortilla
  • 1 tsp Grass-fed Butter

Instructions:

  1. In a small bowl, whisk together the softened Neufchâtel cheese, Greek yogurt, honey, vanilla, and sea salt until the mixture is aerated and velvety.
  2. Lay the tortilla flat and spread the cheese mixture over one half of the tortilla, leaving a 1/2-inch border. Scatter the blueberries, lemon zest, and chia seeds over exactly one-half of the tortilla and fold it over.
  3. Heat a skillet over medium-low heat and add the butter. Once melted, slide the folded quesadilla into the pan and press down lightly.
  4. Cook for 3 minutes until the underside is deeply golden and the cheese begins to weep slightly. Carefully flip and cook for another 3 minutes until the exterior is shatter crisp and blueberries begin to release their juices.