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Sweet Breakfast Quesadillas

Photograph by Morena Escardo

Quesadillas are one of those dishes loved by kids and grownups alike. Because who doesn't like to enjoy a tasty meal with their hands as often as possible? But if you thought you couldn't top this staple fun dish, just wait until you try this sweet version for breakfast.

Filled with chocolate peanut butter, banana slices and raspberries, and with some ground cinnamon sprinkled on top, what you'll get is a hybrid between a sweet crepe, a peanut butter and jelly sandwich, and a quesadilla. Each bite is mouthwatering, nutritious, and energizing, and once you try it you may start dreaming about this during the day instead of dessert!

RELATED: Quinoa Coconut Breakfast Pudding

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RECIPE: Chocolate, Banana, and Raspberry Quesadillas

Yields 4 slices

Prep time: 20 minutes
Cooking time: 5 minutes
Total time: 25 minutes

Ingredients

  • 6 tablespoons peanut butter
  • 2-3 teaspoons honey
  • 2 teaspoons cacao powder
  • 1 whole grain pita bread
  • 1 large banana, sliced
  • 1 cup raspberries, cut in half
  • 1 tablespoon coconut oil
  • 1/2 teaspoon ground cinnamon

Directions

  1. Mix the peanut butter, honey, and cacao powder in a bowl until you get a thick chocolate paste.
  2. Cut the pita bread into four slices, and open up the close edge of each slice with a knife, so you're left with eight slices. Spread the peanut butter/chocolate paste on each slice.
  3. Cover four of them with banana slices, and then put a drop of the chocolate paste in the center of each banana slice, so it helps the raspberries stick to them.
  4. Put 1 or 2 raspberry halves on each banana slice, and cover with another slice of pita bread, chocolate part facing down.
  5. Repeat with the rest of the ingredients.
  6. Press each quesadilla slice carefully, so that all the fillings stick together.
  7. Heat the coconut oil in a non-stick pan over medium heat. When hot, place the quesadilla slices in the pan and fry for 2 minutes, or until golden brown.
  8. Turn around carefully with a spatula, and fry on the other side for an extra minute.
  9. Transfer to a plate with paper towels so they absorb any excess oil.

Serve 2 quesadilla slices on each plate, sprinkled with ground cinnamon.

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Photograph by Morena Escardo

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Photograph by Morena Escardo

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