Vitamin-rich fresh fruit and the healthy protein and fats in peanut butter pack a lot of nutrition into these fun and easy-to-make quesadillas. Kids and adults will love them for breakfast, too. The quesadillas taste best when they’re warm and crispy straight out of the pan, but they can be reheated.
2 flour tortillas (you can use gluten-free tortillas)
2 tablespoons peanut butter
1 medium-sized banana
1 teaspoon butter
Place 1 tablespoon of peanut butter in the center of each tortilla. Heat them separately in the microwave for around 20 seconds to warm the tortillas and make the peanut butter easier to spread.
While still warm, use a spoon to spread the peanut butter evenly all the way to the edges of each tortilla
Melt 1 teaspoon of butter in a skillet over a medium heat as you prepare the fruit.
Slice the banana into half-inch thick rounds and spread them evenly onto the peanut butter side of one of the tortillas. Leave some room for strawberries.
Quarter each of the strawberries and lay them out on the tortilla between the banana slices.
Top the fruit-covered tortilla with the other tortilla. Of course, the peanut butter side is on the fruit.
Place the quesadilla in the skillet and fry gently for around 5 minutes, until crispy and golden on the bottom side.
Use a spatula to carefully flip the quesadilla over and cook on the other side for a further 5 minutes, until that side is crispy and brown, too.
Transfer to a plate and slice into six delicious wedges. Eat while it’s still warm.