In a mixing bowl, add the Greek yogurt along with honey, cinnamon, and vanilla extract. Use a spoon or whisk to mix everything together until the texture becomes smooth, creamy, and evenly blended, with the sweetness and spices fully incorporated.

Gently add the blueberries into the bowl and carefully fold them into the mixture using a spoon. Try not to press too hard so the berries stay whole and don’t release too much juice into the filling.

Place one tortilla flat on a clean surface or plate, then spread the blueberry yogurt mixture evenly across it, leaving a small gap around the edges. Place the second tortilla on top and press down lightly so the filling is evenly distributed inside.

Heat a non-stick pan over medium heat and carefully place the quesadilla into the pan. Cook for about 2–3 minutes on one side until it turns golden and slightly crispy, then gently flip it using a spatula and cook the other side for another 2–3 minutes.

Remove the quesadilla from the pan and place it on a cutting board. Let it cool for a minute, then use a sharp knife or pizza cutter to slice it into wedges and serve immediately while warm for the best texture and flavor.