Ingredients: (NTT)

  • Cooking spray
  • 4 teaspoons natural creamy peanut butter*, divided
  • 2 whole grain tortillas
  • 1 large ripe banana, sliced 2 strawberries, sliced
  • ⅛ teaspoon cinnamon (optional)
  • * Food Allergy Alert - you can use cream cheese instead of peanut butter in this recipe.

Directions: (NTT)

 

  1. Wash hands with soap and warm water.
  2. Spread 2 teaspoons of peanut butter evenly over each tortilla.
  3. Arrange half of banana and strawberry slices over one ½ side of the tortillas. Sprinkle with cinnamon and fold in half, pressing gently.
  4. Coat large frying pan with cooking spray. Heat to medium-high.
  5. Cook one quesadilla at a time until each side is golden brown, about 2 minutes per side.
  6. Cut each quesadilla in half and serve.

 

Nutrition Facts (Per Serving): (NTT)

Calories, 190; Carbohydrate, 30 g; Protein, 5 g; Total Fat, 7 g; Saturated Fat, 1.5 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 4 g; Total Sugars, 11 g; Sodium, 50 mg; Calcium, 47 mg; Folate, 16 mcg; Iron, 1 mg; Calories from fat, 33%.

Makes 2 servings - Recipe Courtesy of Team 4 Nutrition

Yummy for my Tummy Quesadilla

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Yummy for my Tummy Quesadilla
Lunch
Snacks
3.00 Rating

Ingredients

  • Cooking spray
  • 4 teaspoons natural creamy peanut butter*, divided
  • 2 whole grain tortillas
  • 1 large ripe banana, sliced 2 strawberries, sliced
  • ⅛ teaspoon cinnamon (optional)
  • * Food Allergy Alert - you can use cream cheese instead of peanut butter in this recipe.

Directions

 

  1. Wash hands with soap and warm water.
  2. Spread 2 teaspoons of peanut butter evenly over each tortilla.
  3. Arrange half of banana and strawberry slices over one ½ side of the tortillas. Sprinkle with cinnamon and fold in half, pressing gently.
  4. Coat large frying pan with cooking spray. Heat to medium-high.
  5. Cook one quesadilla at a time until each side is golden brown, about 2 minutes per side.
  6. Cut each quesadilla in half and serve.

 

Nutrition Facts (Per Serving)

Calories, 190; Carbohydrate, 30 g; Protein, 5 g; Total Fat, 7 g; Saturated Fat, 1.5 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 4 g; Total Sugars, 11 g; Sodium, 50 mg; Calcium, 47 mg; Folate, 16 mcg; Iron, 1 mg; Calories from fat, 33%.

Makes 2 servings - Recipe Courtesy of Team 4 Nutrition