Peanut butter and jam quesadilla. Yup. Breakfast has arrived. If you haven’t tried this yet, it’s a special little treat. Basically I wanted peanut butter and jam on an english muffin and we didn’t have any…all we had were wraps. Hence, this awesome breakfast.
- 2 small tortillas
- 2 tablespoons of soft butter
- 4-6 tablespoons of peanut butter
- 3-5 tablespoons of jam (I picked strawberry)
- 1 banana (optional)
- 2 tablespoons of agave syrup (optional)
First – gather your ingredients. If you picked the banana and agave route…just slice up the banana and cook it for about 2 minutes in the agave syrup. It’ll be good with just peanut butter or both the jam and peanut butter.
Butter the tortilla. I put down some parchment paper so I didn’t get butter everywhere. Far better than getting butter all over the counter. Plus, the butter doesn’t seem to stick to the parchment paper as much as anything else. You could always try plastic wrap if you’re out of parchment paper…not too sure how it would work. In the end, the less cleanup the better, that’s how I think! On this one, you want to have it all stacked and ready before you put it in the hot pan, since it’ll melt quickly.
Now, fill the inside. I peanut buttered both sides and then jammed both sides, too. Don’t forget the banana!
Place in a hot pan. Cook each side for about 2 minutes or until browned.
Eat while it’s hot. Such a good little breakfast.
Happy Saturday. Time to head off to the first wedding of the season. My dress is ready to go and I’ve just gotta figure out what to do with my hair…up, down, who knows. Check out instagram for a pic – I’ll be sure to post one.