Peanut Butter and Jelly Quesadilla
This peanut butter and jelly quesadilla recipe takes the classic PB&J to the next level. Healthy and gluten-free, it’s sure to be an instant hit at your kitchen table.
- 2 6-inch tortillas (whole wheat or gluten free)
- 1 banana, sliced thin
- 2 Tbsp Betsy's Best Gourmet Peanut Butter
- 1 Tbsp apricot jam
- 1 oz Manchego cheese, shredded
- 1 Tbsp hemp seeds
- Cooking spray or oil
Preheat griddle or pan and spray with non-stick cooking spray or lightly drizzle with oil.
Place half of Betsy’s Best Gourmet Peanut Butter on each tortilla and spread to the edges. Arrange banana slices on top of the peanut butter on one tortilla. Top with jam, spreading thinly to cover banana. Sprinkle cheese evenly over jam. Top with the second tortilla, peanut butter side down. Cook quesadilla until both sides are golden. Remove from pan and cut into 4 triangles.
You’re going to love it when the kids devour this healthy peanut butter and jelly quesadilla and then beg you for more!