First off, no, there is no cheese in this ‘quesadilla’. The peanut butter takes the place of cheese… and cheese with peanut butter? Ick. No. Think of this instead as kind of a Mexican pb&j. I found this recipe on the Two Healthy Kitchens blog. They do quick, healthy recipes and from what I’ve tried on their site, they really get it right. I’ll definitely be keeping an eye on them. Anyway, back to the food! It’s a really simple, tasty snack. You just slather some peanut butter (preferably homemade) on a tortilla, slice up some strawberries and bananas, and brown quick in a skillet. Done. Sure, it’s a little more work than a normal sandwich, but the result is warm and melty and well worth the extra bit of effort.
First, spread the peanut butter over your tortilla.
Top with sliced fruit.
Then brown in a skillet, bake on a grill, use your toaster oven… however you normally make quesadillas. If you haven’t ever made one before, it’s simple. Melt a little butter on medium high heat in a skillet large enough to hold the tortilla, place the quesadilla in for a minute or two until the bottom is browned, then flip and repeat. I don’t have a photo because… I forgot. I was distracted eating the extra strawberries. Can you blame me?
- 4 8-inch whole wheat tortillas or 2 10-inch whole wheat tortillas
- ¾ cup natural, creamy peanut butter
- 1⅓ cup thinly sliced strawberries (about 12 large berries)
- 1 thinly sliced banana
- 1 tablespoon butter
- Preheat a skillet over medium high heat.
- Spread the peanut butter evenly over half of the tortillas. Place berries and bananas on the tortillas evenly. Top with remaining tortillas.
- Melt the butter in the skillet, then place each quesadilla in the skillet and cook until browned on the bottom, 1 to 2 minutes. Flip quesadilla and continue to cook until browned and crispy. Repeat with remaining quesadillas.