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. The gourmet difference is Betsy’s Best Cinnamon Peanut Butter featuring Himalayan pink salt, organic honey and a delightful crunch from chia seeds. You’ll #TasteTheDifference as you fall in love with this modern twist on the classic peanut butter and jelly sandwich!
2 6-inch tortillas (whole wheat or gluten free)
1 banana, sliced thin
1 Tbsp apricot jam
1 oz Manchego cheese, shredded
1 Tbsp hemp seeds
Cooking spray or oil
Step By Step PB&J Quesadilla Recipe Directions:
Step 1: Preheat griddle or pan and spray with non-stick cooking spray or lightly drizzle with oil.
Step 2: Place half of Betsy’s Best Gourmet Peanut Butter on each tortilla and spread to the edges.
Step 3: Arrange banana slices on top of the peanut butter on one tortilla.
Step 4: Top with jam, spreading thinly to cover banana. Sprinkle cheese evenly over jam.
Step 5: Top with the second tortilla, peanut butter side down.
Step 6: Cook quesadilla until both sides are golden.
Step 7: Remove from pan and cut into 4 triangles.
Step 8: Enjoy the peanut butter and jelly quesadilla!
You’re going to love it when the kids devour this healthy peanut butter and jelly quesadilla and then beg you for more!