Peanut Butter Quesadillas
|For main ingredients|
|Peanut butter||1 Cup (16 tbs), divided (old fashioned is best without added sugar)|
|Burrito size tortillas||4|
|For optional sauces and sides|
|Jelly/Jams / preserves||3⁄4 Cup (12 tbs) (three 1/4 cup portions Strawberry, Grape, Raspberry)|
|Banana puree||1⁄4 Cup (4 tbs)|
|Potato chips||1⁄4 Cup (4 tbs) (1 handful, regular size)|
|Sliced dill pickles||1⁄4 Cup (4 tbs)|
Make sure the peanut butter is at room temperature. It’s much easier to spread and won’t tear your tortillas. Take one tortilla and spread half the peanut butter out to about a half an inch from the edges. Place a second tortilla on top like a sandwich. Repeat with the remaining tortillas.
Over medium heat place a dry skillet large enough for your tortilla (this can also be done on the BBQ over low heat, which gives those cool grill marks like in my photo). Once hot, place one of your quesadillas and cook for a minute or two so it just begins to brown. Keep an eye on it. Using a spatula underneath and your fingers on top, carefully flip it over and continue cooking for another minute or so. The peanut butter should have just begun to melt. Remove from the pan, and set aside to cool. Repeat with the other quesadilla.
Once cooled, grab a chef’s knife, cut the tortillas in half, then in half again and finally into triangle wedges. To serve, layer on a platter or large clean cutting board, put your dipping sauces into little bowls and spread the chips and pickles nearby.
And that’s it. Good munchie food. Oh, and my personal fave bite is banana purée and pickles.
Banana Purée Recipe
One Large Banana, roughly chopped
1/2 teaspoon Lemon Juice
1 teaspoon Sugar or 1/2 teaspoon Honey
Put everything in a blender or food processor and blend until smooth. Keep covered in the fridge if not using right away to keep the bananas from turning a yuckie grey color.