Elvis-Style Breakfast Quesadilla
(if Elvis had been gluten free)
This is a way healthier version of the fried peanut butter and banana sandwich. There are many variations possible on this theme so use your imaginations and let me know what combinations you come up with. Here are two of my favorite versions, the peanut butter and banana quesadilla and the PB&J quesadilla. I came up with this recipe when I was in a breakfast rut and I have often found that for my patients breakfast can be one of the most challenging gluten free meals of the day. This is a very kid friendly recipe, my ten year old came up with the jelly version.
Your favorite gluten free tortilla, I use Food for Life Brown rice tortillas
Olive oil spray
Grill pan, or George Forman grill (or frying pan if you don't have either of those)
Nut butter of your choice (I like Better Than Peanut Butter, which has about half the calories of regular peanut butter)
Thinly sliced banana, half a banana per tortilla
or your favorite jelly
Pre-heat the pan or grill. Spread the nut butter over half of the tortilla in a thin layer. Place the banana slices evenly over the peanut butter. If you are doing the PB and J version, spread the jelly over the other half of the tortilla. Fold tortilla in half and spray one side with cooking spray. Place the oiled side down in the hot pan. Cook for about one minute or until grill lines appear browned on that side. Spray cooking spray on the other side and flip, cook for another minute on that side. Place on a plate and use kitchen scissors or a pizza cutter to cut into wedges. Be careful, the filling will be gooey and hot. You will definitely need a napkin!
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