Peanut Butter Quesadillas

Most of us grew up eating Mom’s PB&J sandwiches. They were a staple in my home, that’s for sure. But after a while, they fall into the “same ole, same ole” category, and that’s why I decided to put my own twist on it.

What makes these fun is you use jelly, jams, preserves, whatever you like, as dipping sauces, something for everyone. Plus, I like to include potato chips and pickles as well. Who didn’t put pickles or chips in their peanut butter sandwich at school, right? 

I guarantee after you try these, you’ll make a batch and take it to your next party! 

Recipe

• Prep Time: 10 mins
• Cook Time: 5 mins
• Yield: 16 Triangle Wedges

Main Ingredients

• 1 cup Peanut Butter (old fashioned is best without added sugar), divided
• 4 Burrito-Sized Tortillas 

Optional Sauces and Sides

• 3, 1/4 cup portions of different Jellies, Jams or Preserves (Strawberry, Grape, Raspberry, whatever you like)
• Banana Purée (recipe below)
• Nutella 
• Handful of regular potato chips
• Sliced Dill Pickles

Directions

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 tortilla 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 quesadillas. 

Once cooled, grab a chef’s knife, cut the quesadillas 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.