Step 1: Prepare the Filling

1. Mix the Cream Cheese Base: In a small bowl, combine the softened cream cheese, honey (or maple syrup), and ground cinnamon. Mix until smooth and creamy. If you’re using Greek yogurt instead, follow the same process.
2. Wash and Dry the Blueberries: If using fresh blueberries, rinse and pat them dry. If using frozen blueberries, thaw and drain any excess liquid.

Step 2: Assemble the Quesadilla

1. Spread the Filling: Lay one tortilla flat on a clean surface. Spread half of the cream cheese mixture evenly over the tortilla, leaving about 1/2 inch around the edges.
2. Add the Blueberries: Scatter half the blueberries evenly over the cream cheese layer. Add any optional ingredients, such as strawberries, granola, or lemon zest, at this stage.
3. Top with the Second Tortilla: Place a second tortilla on top, gently pressing down to secure the layers. Repeat the process for the second quesadilla.

Step 3: Cook the Quesadilla

1. Heat the Pan: Heat a non-stick skillet or griddle over medium heat. Add 1/2 teaspoon of butter or lightly coat the pan with cooking spray.
2. Cook Until Golden: Place the assembled quesadilla in the pan. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy. Use a spatula to carefully flip it. Repeat with the second quesadilla.
3. Cool Slightly: Remove the quesadilla from the skillet and let it cool for 1-2 minutes. This allows the filling to set slightly, making it easier to slice.

Step 4: Slice and Serve

1. Cut and Plate: Use a sharp knife or pizza cutter to slice each quesadilla into halves or quarters.
2. Garnish and Serve: Dust with powdered sugar, drizzle with honey or maple syrup, and garnish with fresh mint leaves, if desired. Serve warm and enjoy!