Banana Nut Quesadilla Wedges Food

PEANUT BUTTER BANANA QUESADILLA

Peanut Butter Banana Quesadilla image

A light yet satisfying breakfast concoction that incorporates two longtime staples: peanut butter and banana. A perfect start to a relaxing weekend day when coupled with a glass of Moscato and a bowl of chocolate-covered fruit. We suggest eating with your hands.

Provided by lbouza

Categories World Cuisine Recipes Latin American Mexican

Time 15m

Yield 2

Number Of Ingredients 4

Ingredients

¼ cup peanut butter
2 (8 inch) flour tortillas
1 banana, sliced
cooking spray

Steps:

Spread half the peanut butter onto one side of 1 flour tortilla; top with sliced banana. Spread the remaining peanut butter on one side of the other flour tortilla; place tortilla, peanut butter-side down, on top of banana slices.
Spray cooking spray into a skillet and place skillet over medium heat. Place quesadilla into the heated skillet; cook until lightly browned, about 3 minutes per side. Cut quesadillas in half to serve.

Nutrition Facts : Calories 402.6 calories, Carbohydrate 47 g, Fat 20.1 g, Fiber 5.1 g, Protein 13 g, SaturatedFat 4.3 g, Sodium 382.8 mg, Sugar 10.2 g

BANANA NUT QUESADILLA WEDGES

Banana Nut Quesadilla Wedges image

This sweet treat is a variation on an old stand by--peanut butter and banana--prepared as a quesadilla!

Provided by Allrecipes Member

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon granulated sugar
⅛ teaspoon ground cinnamon
2 (8 inch) flour tortillas
1 teaspoon Vegetable oil spread or margarine
¼ cup JIF® Creamy Reduced Fat Peanut Spread
1 large banana, peeled and sliced 1/4-inch thick
1 tablespoon brown sugar

Steps:

Combine the cinnamon and sugar. Set aside.
Cover one side of tortilla sparingly with vegetable oil spread. Place spread side down in 10-inch skillet. Spread topside with peanut butter, top with banana slices, sprinkle with brown sugar and top with remaining tortilla. Spread top of tortilla sparingly with vegetable oil spread and sprinkle with half of the cinnamon and sugar mixture.
Cover skillet. Cook over medium-high heat until the bottom is golden brown. Turn tortilla with a wide spatula. Sprinkle top with remaining cinnamon and sugar. Continue cooking covered until bottom is golden brown. Remove to cutting board and slice into 8 wedges. Serve warm.

Nutrition Facts : Calories 239 calories, Carbohydrate 35.4 g, Cholesterol 0.2 mg, Fat 8.9 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 1.9 g, Sodium 251.3 mg, Sugar 12.6 g

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