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Snack Quesadillas (PB, Chocolate & Banana Quesadilla and Peanut Butter, Apple, Chia & Honey Quesadilla)

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Ummmm, yea….so this happened today.  Sometimes you just have to have peanut butter, chocolate and fruit okay?  I’m not even going to apologize because something tells me that you are really going to appreciate these recipes.  We are both always looking for fun new ideas for the kids for after school or after sports snacks and well, making quesadillas is always a win! And, I will also add that these are not just for kids.  Grown ups can enjoy them just as much…and we do, thank you.  We had fun experimenting with these flavor combos.  Not rocket science here…just yummy ingredients that we had on hand.  Let’s keep it simple people.

So, we had whole wheat tortillas, bananas, peanut butter, chocolate chunks, a green apple, some chia seeds and honey.  The flavor combo of peanut butter, bananas and chocolate is clearly nothing new but when you smash it all together between two tortillas and heat it up so the chocolate gets all melty and ooey gooey…oh my goodness!  It’s to die for!  And of course the other guy is not a new flavor combo either but peanut butter, apples and honey are also pretty darn good in a quesadilla too. Of course we had to sprinkle in some healthy chia seeds for a little added crunch and protein.  Delish!

You are so going to want to whip these puppies up soon!  They make a great dessert too!

Try out our recipes or get creative with your own.  Let us know what you come up with!

Snack Quesadillas (PB, Chocolate & Banana Quesadilla and Peanut Butter, Apple, Chia & Honey Quesadilla)
 
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Serves: 4
Ingredients
  • 4 whole wheat tortillas
  • 4 Tbsp natural peanut butter
  • ½ banana, sliced
  • 1 Tbsp dark chocolate chunks/chips
  • ¼ medium green apple, sliced thin
  • 1 Tbsp pure honey
  • 1 tsp chia seeds
Instructions
  1. Line 2 tortillas on a flat surface and spread each tortilla with 2 Tbsp peanut butter
  2. Arrange sliced bananas on one tortilla and sprinkle with chocolate chunks. Arrange sliced apples on the other tortilla, drizzle with honey and sprinkle with chia seeds. Place the remaining 2 tortillas over the top of the open faced tortillas.
  3. Heat a skillet over medium high heat. Add one of the quesadillas to the skillet, cook for 2-3 minutes until golden brown, flip with a spatula and cook the other side. Remove from heat. Add the other quesadilla to the pan, cook each side for 2-3 minutes until golden brown. Remove from heat and cut each quesadilla into 4 equal segments. Serve immediately.

Quesadilla Bar with Fresh Pico de Gallo

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Sometimes it’s the simplest of recipe concepts that create the biggest buzz.  I think it’s because they tend to be a spin on foods that we are comfortable with and have come to love.  Make your own quesadilla night at our house is something that I NEVER get complaints about.  Not only is it a family favorite but it’s fun to change it up each time with different ingredients.  One thing that is always included is homemade pico de gallo, quesadilla night is just not an option if pico is not on the table.

pico

If you have 5 minutes then you have enough time to make pico, and you will be so happy you did. It’s simply a mixture of chopped tomatoes, jalapeño, red onion, cilantro and fresh lime juice.  You can make this ahead of time which is even better because it gives the flavors time to marinate together.

As far as the quesadilla ingredients, that’s entirely up to you!  On this night we chose to go meatless and fill our quesadillas with roasted vegetables.  I used baby bell peppers, zucchini and a couple of ears of corn and it was a winning combination.

babypeppers

There are so many ingredient options to choose from, we also  like grilled chicken with sautéed mushrooms or black beans with sweet potatoes, just to name a few. If you are roasting vegetables, you can roast the vegetables ahead  as well so they are ready to go at dinnertime.  Now all this talk about quesadillas is making me hungry, I think it’s time to plan another quesadilla night STAT!

quesadilla2

Quesadilla Bar with Fresh Pico de Gallo
 
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Serves: Serves 4
Ingredients
For the Pico de Gallo:
  • 4 Roma tomatoes, seeded and chopped
  • ½ jalapeno, seeded and chopped - use more if you like it spicy
  • ⅓ C chopped red onion
  • ⅓ C chopped cilantro
  • ½ lime, juiced
  • pinch of kosher salt
For the Roasted Vegetables:
  • 2 zucchinis, cut into 1 inch strips
  • 12 (or so) mini bell peppers, seeded with membranes removed and cut into strips
  • 2 ears corn, shucked
  • 2 Tbsp good quality olive oil
  • 1 tsp kosher salt
For the Quesadilla:
  • 8 flour tortillas
  • 1½ cups grated jack cheese (pepper jack, mozzarella, cheddar and gouda work well too)
Instructions
For the Pico de Gallo:
  1. Mix all ingredients together and serve or make up to one day in advanced and store in the refrigerator.
For the Roasted Vegetables:
  1. Preheat oven to 450
  2. Toss peppers and zucchini in a bowl with 1 1/12 Tbsp olive oil
  3. Line baking sheet with parchment paper and lay vegetables out on baking sheet. Rub remaining olive oil on corn and place on baking sheet as well. Sprinkle vegetables and corn with salt. Roast for approximately 30 minutes until vegetables are tender and slightly brown around the edges.
  4. Remove corn from cob and place vegetables on a platter or in individual serving bowls.
For the Quesadilla:
  1. Create your own quesadillas by placing cheese on one side of a tortilla and piling your favorite ingredients on the cheese. Top with another tortilla and cook over medium-high heat in a skillet until golden brown (about 2-3 minutes). With a spatula flip the quesadilla over and cook the other side. Remove from heat and cut into sections like a pizza. Serve with pico de gallo.