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Peanut Butter and Banana “Quesadillas”

by Dabney Gough

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This quick and hearty meal is what Elvis would have eaten for breakfast if he had lived south of the border. It’s a great way to use up leftover corn tortillas, if you have any on hand. You can also use small flour tortillas, if you like. Serves 2

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1/3 cup natural peanut butter (preferably chunky)
4 5-inch corn or flour tortillas
1 large ripe banana, halved crosswise, then sliced lengthwise into thirds
Kosher salt
2 tsp. grapeseed or canola oil
Maple syrup or honey, for serving

Heat a small (8- to 9-inch) skillet over medium-high heat.

Meanwhile, spread the peanut butter evenly the tortillas. Arrange the banana slices over half of the tortillas, sprinkle with a pinch of salt, and top with the remaining tortillas, peanut butter side down. Press gently to help them stick together, and then brush both sides lightly with oil.

When the skillet is hot, add one of the quesadillas and cook, flipping once, until browned in spots on both sides, about 2 minutes per side. Transfer to a cutting board and repeat with the remaining quesadilla.

Cut each quesadilla into halves or quarters. Serve with a drizzle of pure maple syrup or honey.

nutrition information (per serving):
Calories (kcal): 510; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 5; Protein (g): 12; Monounsaturated Fat (g): 12; Carbohydrates (g): 53; Polyunsaturated Fat (g): 10; Sodium (mg): 270; Cholesterol (mg): 0; Fiber (g): 6;

photo: Scott Phillips

From Fine Cooking 112 , pp. 72

July 7, 2011