This morning Chris and I were hungry for something new. We had planned on making his mother’s Whole-wheat Banana and Chocolate Chip Pancakes, but realized we didn’t have any buttermilk. I was so disappointed.
Time for plan B…. Upon raiding the fridge to see what other options we had, we realized there were tortillas that needed to be used up before expiration and some peanut butter that would be going bad soon. So we looked for a recipe on Pinterest and decided to give Peanut Butter, Strawberry & Banana Quesadillas a try.
“Quesadillas are a traditional mexican dish that usually involves cheese and a savory mixture of vegetables and/or meat”, the Ambitious Kitchen cook, Monique, mentioned on her blog. “These days the traditional quesadillas have evolved into something wonderful: breakfast (or dessert) quesadillas!”
The Pinterest link originally led me to a Buzzfeed post titled “23 On-The-Go Breakfasts That Are Actually Good For You!” (the quesadillas were #7 on the list) where Monique’s recipe was referenced.
We gave the tortillas our own personal touch, however:
Peanut Butter, Blackberry & Banana Quesadillas
- Cooking spray or butter
- 2 tortillas
- 2 tbsp. natural chunky peanut butter
- 1 large, ripe banana, sliced
- 4-5 blackberries, halved
- A handful of chocolate chips
You should know the recipe originally called for creamy peanut butter, but we had natural chunky peanut butter on hand so we used that instead. Also, we substituted the strawberries in the original recipe for blackberries. That being said, I’m positive you could use any kind of fruit you desire and it would still taste great. The possibilities are endless!
We also had mini chocolate chips on hand and threw those in as well!
They were super simple to make and took no time at all!
- Heat a medium skillet over medium high heat and spray pan with cooking spray or melted butter.
- Spread 1 tbsp. of the peanut butter evenly over each tortilla. Arrange the banana, blackberries and chocolate chips over one tortilla 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.
Note: You could also make these for a guilt-free dessert by trying different fruits and butters such as nutella or almond butter and serving with a dipping sauce, such as honey, maple syrup, Greek vanilla yogurt or chocolate sauce.
They reminded me of a sandwich Chris made me the first time I went to his house! He toasted Pepperidge Farm’s Raisin Cinnamon Swirl bread and layered it with the same natural chunky peanut butter, black berry jam and bananas.
The quesadillas were exactly what my taste buds wanted and left me feeling satisfyingly full. Monique listed the nutrition information on her blog (the link can be found above).