Hey you! Yes, YOU! I love you… a lot. You brighten my time.

Now, let’s discuss quesadillas.

I really like them. Adore them. Salivite over them! Yeah, I’m pretty odd but you’re probably okay with this by now if you are still reading this.

Quesadillas certainly are a traditional mexican dish that always involves cheese along with a savory mixture of vegetables and/or meats. They’re one of my favorite foods to put together at the last-minute since it involves throwing delicious combos inside a tortilla and toasting or frying it until crispy and golden brown. Nowadays the original quesadillas have advanced into something amazing: breakfast (or dessert) quesadillas!

It’s as easy as this: I am obsessed with the peanut butter and banana combo Typically when I’m pretty quickly I put the duo with an british muffin and barely remember inhaling my breakfast time, but I had been getting a little uninterested in that. So instead of the usual, I decided to allow it to be 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 every seriousness, yours probably will be too.

If you’ve by no means experienced the peanut butter, strawberry, and banana combo-prepare to become amazed!

To begin all-the strawberries in the quesadilla! They almost taste like these were roasted-exploding with flavor and juicyness from the heat. It reminds me of a peanut butter and jelly sandwich, except with a brand new, more interesting charm. The crunch of the tortilla and the warm, creamy peanut butter makes me wish I could get back to grade college and


ask nicely because of this in my lunchbox.

When coming up with quesadillas I always use whole wheat-low carb tortillas because I really like the nutty flavor of these, plus wholegrains keep you fuller, much longer. I recommend using Joesph’s Tortillas , but any whole grain tortilla works well. This also will be an optimum pre or post-workout snack or meal because of the nice carbs and healthful fats.

Additionally I Recommend trying this for dessert. It’s quite guilt-free, ideal for posting, and kids will even love them. And they’re vegan, and you could certainly make sure they are 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 several mini chocolate chips? How about dipping them in a warm chocolate sauce?

That may be like tasting just a little bite of heaven. But those are just suggestions, feel free to get creative!

While requested, nutritional information is included.

Just please be aware 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 very well what you think.

Peanut Butter, Strawberry, & Banana Quesadillas

Prep period:

5 mins

Cook time:

5 mins

Total time:

10 mins


2 wholegrain tortillas

4-5 strawberries, sliced


Heat a medium skillet over medium high heat and spray pan with cooking aerosol.

Pass on 1 tablespoon from the peanut butter evenly more than each tortilla. Arrange both banana and strawberry slices over one tortilla, sprinkle with a pinch of cinnamon, and best with the rest of the tortilla, peanut butter aspect down. Press lightly to help them stick together.

When the skillet is hot, add the quesadilla, flipping once, until golden brown, approximately 2 minutes per side. Cut each quesadilla into halves or quarters.

Serves 2-4.

For the dessert version try adding 1 teaspoon of mini delicious chocolate chips in

Serve with honey, maple syrup, vanilla greek yogurt, or chocolate sauce

Try with different nut butters, nutella or almond butter will be good

The nutritional information below is dependant on using a flour tortilla. Utilizing a low carb, wholegrain tortilla would lower the calorie consumption and carb count. It would also increase the fiber.

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Stoners Joy”

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