Hey you! Yes, YOU! I like you… a whole lot. You brighten my day time.
Now, let’s discuss quesadillas.
I love them. Adore them. Salivite over them! Yeah, I’m fairly weird but you’re probably okay with that by now if you’re still reading this.
Quesadillas are a traditional mexican dish that always involves cheese and a savory combination of vegetables and/or meat. They’re among my favorite foods to put together in the last-minute because it requires throwing delicious combinations inside a tortilla and toasting or frying it until crispy and fantastic brown. Nowadays the traditional quesadillas have developed into something wonderful: breakfast time (or dessert) quesadillas!
It’s as easy as this: We am enthusiastic about the peanut butter and banana combo Typically when I’m pretty quickly I put the duo on an british muffin and barely remember inhaling my breakfast time, but I had been getting a little uninterested in that. So rather than the usual, I thought I’d ensure it is interesting by making peanut butter and banana quesadillas and adding in seasonal, ripe strawberries for sort of PB&J twist.
My mind was IMPRESSED after one bite. In all seriousness, yours must be too.
If you’ve by no means experienced the peanut butter, strawberry, and banana combo-prepare to become amazed!
First of all-the strawberries in the quesadilla! They nearly taste like these were roasted-exploding with taste and juicyness from the heat. It reminds me of the peanut butter and jelly sandwich, except with a fresh, more interesting charm. The crunch of the tortilla and the warm, creamy peanut butter makes me desire I could get back to grade college and
ask nicely because of this in my lunchbox.
When making quesadillas I usually use whole wheat-low carb tortillas because I love the nutty flavor of them, plus whole grains keep you fuller, longer. I would recommend using Joesph’s Tortillas , but any whole grain tortilla would work well. This also will be an optimum pre or post-workout treat or meal due to the good carbs and healthful fats.
Additionally I Recommend trying this for dessert. It’s fairly guilt-free, perfect for writing, and kids will even love them. And they’re vegan, and you also could certainly make them gluten-free by using GF tortillas.
The possibilities are endless! Consider it.
Wouldn’t replacing nutella for peanut butter be dreamy? Or perhaps sprinkling in several mini chocolate potato chips? What about dipping them in a warm chocolate sauce?
That might be want tasting a little bite of heaven. But those are simply suggestions, feel free to get creative!
Seeing that requested, nutritional info is included.
Just please note that following this quesadilla, you may never want to stay for a traditional PB&J again. In the event that you try them, make sure to let me know what you think.
Peanut Butter, Strawberry, & Banana Quesadillas
2 wholegrain tortillas
4-5 strawberries, sliced
Heat a medium skillet over medium high heat and spray skillet with cooking aerosol.
Pass on 1 tablespoon from the peanut butter evenly more than each tortilla. Arrange both banana and strawberry slices over one tortilla, sprinkle with a pinch of cinnamon, and top with the rest of the tortilla, peanut butter side down. Press carefully to greatly help them stick together.
Once the skillet is hot, add the quesadilla, flipping once, until golden brown, approximately 2 minutes per side. Cut each quesadilla into halves or quarters.
For a dessert version try adding 1 teaspoon of mini delicious chocolate chips in
Provide with honey, maple syrup, vanilla greek yogurt, or delicious chocolate sauce
Try with different nut butters, nutella or almond butter will be good
The nutritional information below is based on using a flour tortilla. Utilizing a low carb, whole grain tortilla would lower the calories and carb count. It would also increase the fiber.
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