Banana Peanut Butter Breakfast Quesadilla
10min
5min
1
490
Chef's Note
This quesadilla can be made ahead of time, wrapped in foil, and reheated in a toaster oven or microwave for a quick on-the-go breakfast. For meal prep, you can assemble several and freeze them individually wrapped. The sweet and savory combination of banana and cheese works surprisingly well with the creamy peanut butter as the binding element.
Tags
Ingredients
2 slices whole wheat bread
1/4 cup marble cheese
2 tablespoons natural peanut butter
1 medium ripe banana
1 teaspoon honey
1/4 teaspoon cinnamon
1 teaspoon butter
Instructions
- 1
Flatten the bread slices slightly with a rolling pin to make them more pliable.
- 2
Spread 2 tablespoons of peanut butter evenly on one slice of bread.
- 3
Slice the banana thinly and arrange the slices on top of the peanut butter.
- 4
Sprinkle 1/4 teaspoon of cinnamon over the banana slices.
- 5
Drizzle 1 teaspoon of honey over the bananas.
- 6
Sprinkle 1/4 cup of shredded marble cheese evenly over the other slice of bread.
- 7
Heat a non-stick skillet over medium heat and add 1 teaspoon of butter.
- 8
Once the butter has melted, place both bread slices in the pan (toppings facing up).
- 9
Cook for about 1 minute until the bottom of the bread starts to turn golden brown.
- 10
Carefully flip the cheese-topped bread slice onto the banana and peanut butter slice to create a sandwich.
- 11
Press down gently with a spatula and cook for another 2 minutes, flipping once, until the cheese is melted and the bread is golden brown on both sides.
- 12
Remove from heat, let cool for 1 minute, then cut diagonally and serve.
Nutrition Information (per serving)
490
18g
58g
23g
Reviews (0)
No reviews yet
Be the first to review this recipe!