Fruity Peanut Butter Quesadillas Food

FRUITY PEANUT BUTTER QUESADILLAS

Steps:

• Spread peanut butter evenly over 3 of the tortillas. Top with strawberry and banana slices. Place remaining tortillas over fruit; press down.
• Heat large skillet over medium heat until hot. Lightly spray top of 1 quesadilla with nonstick cooking spray. Place sprayed side down in hot skillet; cook 2 to 4 minutes or until lightly browned.
• Spray top of quesadilla with cooking spray. Turn quesadilla; cook an additional 2 to 4 minutes or until lightly browned and filling is thoroughly heated. Repeat with remaining quesadillas. Cut into wedges.

PEANUT BUTTER AND FRUIT BREAKFAST QUESADILLAS

Steps:

• Evenly spread the peanut butter over 3 tortillas.
• Evenly place the strawberry and banana slices over the peanut butter.
• Top with remaining tortillas; press down.
• In a large heated non-stick skillet, spray lightly with non-stick cooking spray or add a little butter/margarine.
• Place 1 quesadilla into skillet; cook 2-4 minutes.
• Turn quesadilla and cook 2-4 more minutes or until lightly browned and the filling is heated.
• Repeat with remaining quesadillas.
• Cut into wedges and serve warm.
• Note: Add butter/margarine or cooking spray as needed before cooking each quesadilla and/or before turning each quesadilla.

SWEET POTATO, PEANUT BUTTER & CHILLI QUESADILLAS

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with the paprika and 2 tbsp olive oil in a roasting tin. Roast for 15 mins, tossing halfway through, until the potatoes are beginning to crisp.
• Stone, peel and chop the avocado, tip into a bowl with the lime juice and zest, and season generously. Mash together with a fork and set aside. In a small bowl, combine the peanut butter and remaining olive oil. Set aside.
• Heat a griddle pan or frying pan over a medium heat until very hot. Brush each tortilla on one side with the remaining oil. Place one tortilla, oiled-side down, in the pan and spread over half the peanut butter mixture, half the sweet potatoes, a little chilli sauce and half the coriander. Top with another tortilla, oiled-side up. Press down with a heavy saucepan and cook for 2-3 mins each side until the quesadilla is crisp outside and warm in the middle. Repeat to make a second quesadilla, then cut each into quarters and serve with the crushed avocado and lime wedges.