Mixed berries and honey brighten the Greek yogurt filling inside this sweet skillet quesadilla. Two small tortillas enclose the creamy center and become golden after a single flip.
This recipe makes two servings and takes about 10 minutes to prepare plus five minutes to cook. Use berries that are dry after washing so they do not release unnecessary water into the filling.
Ingredients
- 2 small tortillas
- ½ cup Greek yogurt
- ½ cup mixed berries
- 1 tsp honey
Instructions
- Place one small tortilla on a work surface.
- Spread the Greek yogurt over the tortilla, keeping a narrow border around the edge.
- Distribute the mixed berries over the yogurt and drizzle with the honey.
- Place the second tortilla on top and press gently.
- Cook the quesadilla in a skillet until golden, flipping it once so both sides cook.
- Transfer it to a board, slice, and serve warm or chilled.
Keep the Filling Contained
If the berries are large, cut them into smaller pieces so the top tortilla sits evenly. Keep the filling away from the outer edge because the yogurt and fruit can shift when the quesadilla is flipped. A broad spatula provides the most support during that turn.
Watch the tortilla closely in the skillet and remove it when both sides are golden, as the recipe directs. The fruit may become hot during cooking, so allow the quesadilla to stand briefly before slicing. A sharp knife or pizza cutter can divide it without pressing out as much filling.
The tortilla softens as it rests against the yogurt and berries, so serve soon after cooking if you prefer a crisper exterior. For a chilled version, let it cool before refrigerating. Divide the finished quesadilla into two portions.
