Peanut Butter and Banana Breakfast Quesadilla

Seattle Public Schools Culinary Services Recipe and Development Team

Total Servings: 1, Serving Size: 1 quesadilla

easy

2 ounces of tortilla, flour, 8-inch, whole wheat

2 ounces of peanut butter, smooth

2 ounces,

1/2 banana

.300 ounces of honey

1 ounce chopped peanut, dry roasted unsalted halves

.100 ounces of cooking spray

Directions

Preheat oven to 375 F.
Place a flour tortilla flat on the workspace. Use a sharp knife or kitchen shears to cut a single line from the center to the edge of the tortilla. Rotate the tortilla, if needed, so that the cut line is pointed straight down. Imagine the tortilla divided into four quadrants — 1 being the one directly to the left of the cut, and then moving clockwise to quadrant 2, 3, and 4.
In quadrant 1, spread about 1 tablespoon of peanut butter to cover the area of the quadrant.
In quadrant 2, place 1 tablespoon of peanut butter and 1/4 cup of sliced bananas (5 slices 1/2 inch thick) to cover the full quadrant in a single layer.
In quadrant 3 and 4, drizzle 2 teaspoons of honey and 2 tablespoons of chopped peanuts to cover area.
To fold, flip quadrant 1 up on to quadrant 2. Continue folding the quesadilla in a clockwise direction until it is folded into a compact triangle.
Spray with cooking oil and bake for 5 minutes until outside is golden. Let cool and then serve.

Fast and easy to do