Preheat the oven to 375°F (190°C). Slice the tortillas into rectangular strips, then arrange them in a single layer on a baking sheet. Bake for about 8-10 minutes or until crispy and golden, then remove and let cool.
While the tortillas bake, beat the softened cream cheese in a bowl until smooth. Spread a thin layer of cream cheese evenly over each cooled tortilla strip using a spatula.
Arrange a layer of the cream cheese coated tortillas on a clean surface or serving platter. Top each with a small amount of chopped tomatoes and blueberries, creating a colorful, layered look. Optionally, season with a pinch of salt and pepper.
Stack another tortilla strip on top of each layered with toppings, then repeat the spreading and layering process until all ingredients are used, creating multi-layered bites with vibrant visual layers.
Using a sharp knife, carefully cut the assembled stacks into smaller bite-sized pieces, about 2 inches long and 1 inch wide, revealing the colorful layers inside. Serve immediately or chill briefly before serving for a firmer texture.
