Peanut Butter Banana Breakfast Quesadillas

Prepare the Honey-Yogurt Drizzle: In a small bowl, whisk together 1/2 cup of plain Greek yogurt and 1 tablespoon of honey until smooth and well combined. Cover and place in the refrigerator to chill while you prepare the quesadillas.

Create the Spiced Peanut Butter Spread: In another small bowl, combine 1/2 cup of creamy peanut butter, 1/2 teaspoon of ground cinnamon, and 2 tablespoons of maple syrup. Stir until the mixture is uniform. This step adds a warm, spiced layer of flavor beyond plain peanut butter.

Prep the Fruit: Peel the 2 large bananas and slice them into 1/4-inch thick rounds. Wash and gently pat dry the 1 cup of mixed berries for serving.

Assemble the Quesadillas: Lay the 4 large flour tortillas flat on a clean work surface. Spread the spiced peanut butter mixture evenly over one half of each tortilla, leaving a small border around the edge. Arrange the banana slices in a single layer on top of the peanut butter. Fold the other half of the tortilla over the filling.

Cook the First Batch: Place a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of unsalted butter and allow it to melt and coat the surface. Carefully place 2 of the assembled quesadillas in the skillet. Cook for 3-4 minutes per side, until the tortillas are golden brown and crispy, and the peanut butter is warm and melted. Use a spatula to press down gently as they cook.

Cook the Second Batch: Remove the first two quesadillas from the skillet and place them on a cutting board. Add the remaining 1 tablespoon of unsalted butter to the skillet, let it melt, and cook the remaining 2 quesadillas using the same method for another 3-4 minutes per side.

Serve: Slice each warm quesadilla into wedges. Serve immediately, drizzled with the chilled honey-yogurt sauce and with a side of fresh mixed berries.