High Protein RecipeRecipe

High-Protein Low-Fat Blueberry Breakfast Quesadilla

Updated on 4 min read

Recipe Card

Quick Description
A high-protein, low-fat blueberry breakfast quesadilla that’s creamy, lightly sweet, and satisfying—without tasting “diet.” Warm, crisp outside with a protein-rich filling inside.

Servings & Timing

  • Prep Time: 5 minutes
  • Cook Time: 6 minutes
  • Total Time: 11 minutes
  • Servings: 1 quesadilla (1 serving)

Dietary Notes
High protein • Low fat
Vegetarian
Can be made gluten-free
Contains dairy and gluten

Ingredients

  • 1 high-protein or whole wheat flour tortilla
  • 1/4 cup fresh blueberries
  • 1/3 cup fat-free or low-fat cottage cheese (blended smooth)
  • 2 tablespoons fat-free cream cheese
  • 1 teaspoon honey or zero-calorie maple-style syrup
  • A pinch of cinnamon
  • Cooking spray, for the pan

Optional High-Protein Additions

  • 1 tablespoon vanilla protein powder (mixed into the cottage cheese)
  • A pinch of lemon zest
  • A few sliced strawberries
  • Powdered peanut butter (reconstituted with water)

Instructions

  1. Add cottage cheese to a blender and blend until completely smooth.
  2. Lay the tortilla flat on a clean surface.
  3. Mix the blended cottage cheese with the fat-free cream cheese, honey, and cinnamon. Spread evenly over one half of the tortilla.
  4. Scatter blueberries evenly over the filling.
  5. Fold the tortilla in half to enclose the filling.
  6. Heat a non-stick skillet over medium-low heat and lightly coat with cooking spray.
  7. Cook the quesadilla for 2–3 minutes per side, until golden and warmed through.
  8. Remove from the pan, rest briefly, slice, and serve warm.

Additional Notes

  • Blending the cottage cheese is essential for a creamy, dessert-like texture.
  • This recipe naturally stays low fat while remaining filling and flavorful.

Brief Introduction

This high-protein blueberry breakfast quesadilla is designed for mornings when you want something warm and comforting that still supports your nutrition goals. By combining blended cottage cheese with a small amount of fat-free cream cheese, you get a rich, cheesecake-style filling without excess fat. It’s proof that “high protein, low fat” doesn’t have to taste bland.

Step-by-Step Cooking Guide

Making the Creamy Protein Filling

Blending cottage cheese removes curds and creates a smooth, slightly sweet base that mimics cream cheese.

If the mixture looks thick, add 1–2 teaspoons of milk or water to loosen it.

Filling the Quesadilla

Spreading the filling evenly prevents leaks and ensures balanced flavor in every bite.

Avoid overfilling—too much filling can prevent proper browning.

Cooking Gently

Medium-low heat allows the tortilla to crisp while the protein filling warms through.

Flip carefully to keep the filling inside.

Ingredient Details and Substitution Tips

  • Cottage Cheese: The protein backbone of the recipe. Blended, it becomes smooth and neutral in flavor.
  • Fat-Free Cream Cheese: Adds richness without significantly increasing fat.
  • High-Protein Tortilla: Boosts protein and fiber while keeping calories reasonable.
  • Blueberries: Naturally sweet and low in calories, balancing the tangy filling.

Substitutions

  • No blender: Use smooth skyr or thick nonfat Greek yogurt instead.
  • Dairy-free: Use high-protein soy yogurt and a dairy-free tortilla (protein content will vary).
  • Gluten-free: Use a gluten-free high-protein tortilla.

Equipment Alternatives

  • If you don’t have a non-stick pan, use parchment paper in a skillet to prevent sticking.

Recipe Variations and Serving Suggestions

Flavor Variations

  • Add lemon zest for a cheesecake-style flavor.
  • Use mixed berries instead of just blueberries.
  • Sprinkle a small amount of granola inside for texture (adds carbs, minimal fat).

Dietary Variations

  • Extra protein: Add protein powder to the filling (vanilla works best).
  • Lower sugar: Skip honey and rely on fruit sweetness alone.

Serving Suggestions

  • Serve with fresh berries or a side of nonfat Greek yogurt.
  • Dust lightly with cinnamon before serving.

Storage and Make-Ahead Information

Storage
Best eaten fresh, but can be refrigerated for up to 24 hours.

Reheating
Reheat in a skillet over low heat to preserve texture.

Make-Ahead Tips
Prepare the protein filling up to 2 days ahead and store airtight in the refrigerator.

Shelf Life Notes
Texture is best immediately after cooking; tortillas soften slightly after refrigeration.

Nutrition Facts (Estimated per Serving)

  • Calories: ~230 kcal
  • Protein: ~22–25 g
  • Carbohydrates: ~30 g
  • Fat: ~3–4 g
  • Fiber: ~4 g

Dietary Highlights
High protein • Low fat • Balanced breakfast

Allergens
Contains dairy and gluten

Frequently Asked Questions

Will this taste like cottage cheese?
No. Once blended and mixed with cream cheese and sweetener, the flavor is mild and creamy.

Can I make it sweeter without adding fat?
Yes. Add more honey or use a zero-calorie sweetener.

What if my filling leaks out?
Use less filling and cook on lower heat so the tortilla seals properly.

Can I meal prep this?
The filling works well for meal prep, but cook the quesadilla fresh for best texture.

Additional Notes

This recipe was tested specifically to avoid the dry or chalky texture that often comes with high-protein breakfasts. Blended cottage cheese was the key breakthrough—it delivers creaminess, volume, and protein without relying on fat. It’s now a reliable option for anyone balancing taste and nutrition without compromise.

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