Begin by preheating a non-stick skillet over medium heat for about 2-3 minutes.

While the skillet heats, lay out your flour tortillas. On one half of each tortilla, layer fresh blueberries and your choice of cheese. Sprinkle cinnamon over the blueberries if desired.

Gently fold each tortilla over to create a half-moon shape.

Carefully place the folded quesadillas onto the skillet. Cook for 4-5 minutes on one side until golden brown and crispy. Flip and cook the other side for another 4-5 minutes.

Remove the quesadillas from the skillet, let them cool for a minute, then slice into wedges and serve warm.