You’re in for an absolute treat with these Blueberry Brie + Walnut Quesadillas! Imagine gooey brie mingling with juicy blueberries and toasted walnuts, all hugged in a crispy, golden tortilla and finished with the dreamiest cinnamon-sugar glaze. This simple yet spectacular combo hits every note—sweet, savory, creamy, and crunchy—for a snack or brunch you’ll crave on repeat.
Why You’ll Love This Recipe
- Gorgeously Melted Cheese: Creamy brie turns perfectly gooey for an unbelievably rich and decadent filling.
- Sweet & Savory Symphony: The combo of blueberries, cinnamon sugar, and nuts creates a flavor explosion that’s both sophisticated and comforting.
- Ready in 20 Minutes: You can whip up these Blueberry Brie + Walnut Quesadillas anytime your cravings strike (even on a busy morning!).
- Next-Level Brunch or Dessert: They’re guaranteed to wow your friends at brunch, but they’re secretly super easy to make.
Ingredients You’ll Need
One of the best things about Blueberry Brie + Walnut Quesadilla is how just a handful of ingredients can create something so impressive! Here’s a closer look at the magic happening in every bite—each ingredient plays a vital role, adding depth, texture, and pops of color.
- Burrito-size tortillas: These big, soft wraps are your golden, crispened vessel—don’t go smaller or you’ll miss out on all the good stuff inside!
- Brie cheese, room temperature: Soft, melt-in-your-mouth brie delivers creamy decadence and pairs beautifully with sweet and nutty flavors.
- Brown sugar: A touch of brown sugar brings warm caramel notes and helps the walnuts toast up sweetly.
- Cinnamon: Just a pinch infuses the whole quesadilla with cozy warmth and fragrant spice.
- Fresh blueberries: Plump, juicy berries burst with every bite, giving that fresh-tart pop.
- Walnuts: Roughly chopped for crunch, they add a deeply nutty undertone that’s the perfect counterpoint to creamy brie and sweet fruit.
- Half and half: Used for the glaze, it brings a little creaminess and helps everything blend silky smooth.
- Powdered sugar: Whisked into the glaze, it creates a luscious drizzle to finish things off.
- Cooking spray: Ensures everything gets irresistible and golden without sticking.
Variations
One of the joys of this Blueberry Brie + Walnut Quesadilla is how endlessly customizable it is. Don’t be afraid to riff on the original—these quesadillas adore a little creativity, whether you’re working with what’s in your fridge or avoiding allergens.
- Swap in other berries: No blueberries? Try blackberries, raspberries, or even thinly sliced strawberries for a fun twist.
- Go nut-free: Allergic to walnuts? Pecans, almonds, or even pumpkin seeds are delicious substitutes—or omit them altogether for a smoother bite.
- Vegan version: Use a creamy plant-based brie or mild cashew cheese and a splash of coconut milk for a vegan-friendly treat.
- Add a savory note: A sprinkle of cracked black pepper over the brie before folding adds intrigue and complexity.
- Spice it up: A tiny pinch of cayenne in the cinnamon sugar makes this a truly grown-up quesadilla experience!
How to Make Blueberry Brie + Walnut Quesadilla
Step 1: Mix Cinnamon Sugar and Prepare the Glaze
In a small bowl, stir together the brown sugar and cinnamon until evenly combined. Scoop out about 1/4 teaspoon of this blend and set it aside—this will flavor your glaze. Whisk the reserved cinnamon sugar with the powdered sugar and half and half, mixing well to create a silky glaze. Set this mixture aside; you’ll drizzle it as the quesadillas come off the pan.
Step 2: Assemble the Quesadillas
Place your tortillas flat on a clean surface. Evenly spread half the room-temperature brie across each tortilla, right up to the edges for maximum melty goodness! Scatter half of the blueberries and half of the walnuts over the cheese, making sure you get a little of everything in every bite. Sprinkle with half of the remaining cinnamon sugar.
Step 3: Cook Until Golden and Gooey
Heat a grill pan or large skillet over medium heat and mist with cooking spray. Carefully transfer a loaded tortilla to the pan, then fold it over into a neat half-moon. Press gently with a plate or lid to encourage even melting and gorgeous grill marks. After a minute, flip and cook for another minute, until both sides are beautifully golden and the brie has melted to luscious perfection. Repeat with the second quesadilla.
Step 4: Slice, Drizzle, and Enjoy
Let your quesadillas rest for just a moment (the filling is piping hot!), then cut each one into quarters. Drizzle generously with the sweet spiced glaze and serve immediately—warm, melty, and impossibly inviting!
Pro Tips for Making Blueberry Brie + Walnut Quesadilla
- Room-Temp Brie Is Key: Give your brie 30 minutes on the counter before spreading—cold brie is harder to distribute and won’t melt as dreamily.
- Don’t Overfill the Tortilla: It’s tempting, but a thin, even layer prevents spillage and makes flipping a cinch while keeping that beautiful golden exterior.
- Press While Cooking: Using a plate or lid to gently press helps everything melt together quickly and evenly for the ultimate ooey-gooey bite.
- Divide & Conquer the Cinnamon Sugar: Remember to reserve a small portion for your glaze before sprinkling the rest over your filling—this step is easy to miss, but vital for the signature drizzle!
How to Serve Blueberry Brie + Walnut Quesadilla
Garnishes
For a show-stopping finish, scatter a handful of extra fresh blueberries over the sliced quesadillas and shower with a light dusting of powdered sugar. A little extra cinnamon or even some finely chopped fresh mint makes every plate pop with color and aroma. That shimmering glaze on top? Absolutely essential!
Side Dishes
Blueberry Brie + Walnut Quesadilla shines all on its own, but if you want to round out the experience, pair with a crisp green salad tossed in lemon vinaigrette, a bowl of Greek yogurt, or a fresh fruit medley. For brunch, serve with mimosas or a refreshing iced coffee for pure bliss.
Creative Ways to Present
Arrange the quesadilla wedges in a circle on a platter, alternating the points, or create a pretty stackable “tower” drizzled with glaze between layers. For a brunch board, tuck in berries, grapes, and more cheese wedges for grazing. Individual mini quesadillas work beautifully for parties—just use taco-size tortillas and decrease cook time a touch!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Blueberry Brie + Walnut Quesadilla (lucky you!), wrap slices tightly in plastic wrap or pop them in an airtight container. They’ll keep in the fridge for up to 2 days, though the tortillas will soften a bit over time.
Freezing
For longer storage, let the quesadillas cool completely, then wrap each wedge in foil and freeze in a single layer. To reheat, bake straight from frozen at 350°F until warmed through and crisped at the edges—about 10–12 minutes does the trick!
Reheating
To revive that crispy exterior, the stovetop or oven work best! Warm leftovers in a dry skillet over medium-low heat or on a baking sheet in a 350°F oven for 5–7 minutes. Microwave works in a pinch, but the tortillas will be softer. Don’t forget to re-glaze for maximum magic!
FAQs
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Can I make Blueberry Brie + Walnut Quesadillas ahead of time?
Absolutely! Assemble the quesadillas up through the filling step, cover, and refrigerate for up to a day. Grill fresh when ready to eat—they’ll turn out hot and gooey, just like you want. You can also make the glaze in advance and store it in the fridge.
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What’s the best way to keep the brie from leaking out?
Be sure to spread the cheese in an even layer and avoid overfilling the tortilla. Pressing the quesadilla with a lid or plate while cooking will help seal the edges so the cheesy goodness stays put.
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Can I use frozen blueberries instead of fresh?
Yes! If you use frozen, don’t thaw them first—add straight from the freezer. Cooking time may be just a minute or so longer, and the quesadillas will still be deliciously juicy.
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Is there a gluten-free way to enjoy Blueberry Brie + Walnut Quesadilla?
Definitely! Just use your favorite gluten-free tortillas—the rest of the filling ingredients are naturally gluten-free. Be gentle when folding and flipping gluten-free tortillas as they’re sometimes more delicate.
Final Thoughts
If you’re craving a dish that feels special but couldn’t be easier, Blueberry Brie + Walnut Quesadilla is pure magic. I can’t wait for you to savor the creamy, crispy, sweet, and nutty balance in every bite—share it with friends for brunch, or treat yourself to an elevated snack. Enjoy every melty, blueberry-studded mouthful!
Print
Blueberry Brie + Walnut Quesadilla Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Stovetop
- Method: Stovetop
Description
These Blueberry Brie and Walnut Quesadillas are a delightful twist on the classic quesadilla, combining the creamy richness of brie cheese with the sweetness of blueberries and a crunchy walnut texture. Perfect for a quick and tasty meal or a unique appetizer.
Ingredients
Ingredients for Blueberry Brie + Walnut Quesadilla:
- 2 10 inch burrito tortillas
- 1/3 lb brie cheese, room temp and divided
- 1 tbsp brown sugar
- 1/4 tsp cinnamon
- 6 oz blueberries, divided
- 3 tbsp walnuts, divided
- 1 tbsp half and half
- 1/4 C powdered sugar
- Cooking spray
Instructions
- Mix the Cinnamon Sugar: Combine the cinnamon and sugar. Remove 1/4 tsp and set aside.
- Prepare Glaze: Whisk together powdered sugar, half and half, and the reserved 1/4 tsp of cinnamon sugar mixture. Set aside.
- Heat Pan: Heat a grill pan or large skillet over medium heat, then spray with cooking spray.
- Assemble Quesadillas: Spread brie cheese on each tortilla. Place one tortilla on the pan, top with half of the blueberries and walnuts, sprinkle with half of the remaining cinnamon sugar mixture. Fold over, press, flip, and cook for about a minute per side. Repeat with the second tortilla.
- Serve: Cut each quesadilla into quarters and serve with the prepared glaze.
Nutrition
- Serving Size: 1 quesadilla
- Calories: Approx. 380
- Sugar: Approx. 12g
- Sodium: Approx. 480mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 10g
- Unsaturated Fat: Approx. 8g
- Trans Fat: 0g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 3g
- Protein: Approx. 12g
- Cholesterol: Approx. 50mg
