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Peanut Butter and Banana “Quesadillas”

Scott Phillips

Servings: 2

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.


  • 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

Nutritional Information

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


  • 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.


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