Hey you! Yes, YOU! I like you… a lot. You brighten my day.
I feel so lucky to have such incredible readers; readers who make me feel amazing and inspired every single day. Many of you have been tweeting with me or posting on my Facebook page letting me know which recipes you’re loving, or what’s inspiring you to cook. Some of you have even sent me an email saying how my recipes have encouraged you to eat healthier. You are all so sweet and I’m OVERJOYED that this blog has inspired you.
I don’t know what to say other than… THANK YOU! It’s appreciated more than you know!
Now, let’s talk about quesadillas.
I love them. Adore them. Salivate over them! Yeah, I’m pretty weird but you’re probably okay with that by now if you’re still reading this.
Quesadillas are a traditional mexican dish that usually involves cheese and a savory mixture of vegetables and/or meat. They’re one of my favorite meals to put together at the last-minute because it involves throwing delicious combinations in a tortilla and toasting or frying it until crispy and golden brown. These days the traditional quesadillas have evolved into something wonderful: breakfast (or dessert) quesadillas!
It’s as simple as this: I am obsessed with the peanut butter and banana combo. Typically when I’m in a rush I put the duo on an english muffin and barely remember inhaling my breakfast, but I was getting a little bored with that. So instead of the usual, I thought I’d make it interesting by making peanut butter and banana quesadillas and adding in seasonal, ripe strawberries for a sort of PB&J twist.
My mind was BLOWN AWAY after one bite. In all seriousness, yours probably will be too.
If you’ve never experienced the peanut butter, strawberry, and banana combo–prepare to be amazed!
First of all–the strawberries in the quesadilla! They almost taste like they were roasted–exploding with flavor and juiciness from the heat. It reminds me of a peanut butter and jelly sandwich, except with a fresh, more interesting appeal. The crunch of the tortilla and the warm, creamy peanut butter makes me wish I could go back to grade school and
demand ask nicely for this in my lunchbox.
When making quesadillas I always use whole wheat low carb tortillas because I love the nutty flavor of them, plus whole grains keep you fuller, longer. I recommend using Joesph’s Tortillas, but any whole grain tortilla would work well. This also would be an optimal pre or post-workout snack or meal because of the good carbs and healthy fats.
Additionally I HIGHLY recommend trying this for dessert. It’s pretty guilt-free, perfect for sharing, and kids will even love them. Plus they are vegan, and you could certainly make them gluten-free by using GF tortillas.
The possibilities are endless! Think about it.
Wouldn’t replacing nutella for peanut butter be dreamy? Or perhaps sprinkling in a few mini chocolate chips? What about dipping them in a warm chocolate sauce?
THAT could be like tasting a little bite of heaven. But those are just suggestions, feel free to get creative!
As requested, nutritional information is included.
Just please note that after this quesadilla, you’ll never want to settle for a traditional PB&J again. If you try them, be sure to let me know what you think.
Peanut Butter, Strawberry, & Banana Quesadillas
- Cooking spray or butter
- 2 tablespoons natural creamy peanut butter
- 2 whole grain tortillas
- 1 large ripe banana, sliced
- 4-5 strawberries, sliced
- 1/8 teaspoon cinnamon (if desired)
- Heat a medium skillet over medium high heat and spray pan with cooking spray.
- Spread 1 tablespoon of the peanut butter evenly over each tortilla. Arrange both the banana and strawberry slices over one tortilla, sprinkle with a pinch of cinnamon, and top with the remaining tortilla, peanut butter side down. Press gently to help them stick together.
When the skillet is hot, add the quesadilla, flipping once, until golden brown, about 2 minutes per side. Cut each quesadilla into halves or quarters. Serves 2-4, 1/2 quesadilla per person.
For a dessert version try adding 1 teaspoon of mini chocolate chips in
Serve with honey, maple syrup, vanilla greek yogurt, or chocolate sauce
Try with different nut butters, nutella or almond butter would be good
The nutritional information below is based on using a flour tortilla. Using a low carb, whole grain tortilla would lower the calories and carb count. It would also increase the fiber. You can also use a gluten free tortilla to make these quesadillas gluten free.
Other breakfast recipes you’ll love: