Bananaquesadillas Recipes

PEANUT BUTTER BANANA QUESADILLA

Steps:

• Spread half the peanut butter onto one side of 1 flour tortilla; top with sliced banana. Spread the remaining peanut butter on one side of the other flour tortilla; place tortilla, peanut butter-side down, on top of banana slices.
• Spray cooking spray into a skillet and place skillet over medium heat. Place quesadilla into the heated skillet; cook until lightly browned, about 3 minutes per side. Cut quesadillas in half to serve.

BANANA QUESADILLAS

Steps:

• In the bowl of an electric mixer, beat the cream cheese until smooth.
• Add the sugar and bananas, continue to beat until smooth.
• Spread 1/4 cup of the filling over half of each tortilla.
• Fold the other half over the filling and press slightly.
• Place on a large plate and cover with plastic wrap.
• Refrigerate until the filling sets, about 30 minutes.
• In a large saute pan, over medium heat, melt 1 tablespoon of the butter.
• Pan-fry the tortillas in batches, 3 at a time, until golden on each side, about 2 minutes per side.
• Repeat the above process with the remaining butter and filled tortillas.
• To serve, slice each filled tortilla into thirds.
• Arrange the slices in the center of each serving plate.
• Spoon a 1/4 cup of the warm caramel sauce over each plate.
• Peel the bananas and slice 1/4-inch thick.
• Garnish each plate with the sliced bananas and whipped cream, if desired.

BANANA QUESADILLAS

Steps:

• Slice the bananas thinly and dump them, the sugar, cream cheese, and banana extract in the mixer together, and beat until smooth. Spread about 1/4 to 1/2 cup of the filling over half of each tortilla. Fold the other half over the filling and press lightly. Place on a large plate, cover with plastic wrap, and refrigerate until filling sets, maybe 30 minutes or longer. In a large saute pan, over medium heat melt 1 tablespoon of the butter and pan fry the tortillas in batches about 2 minutes per side. To serve, slice each tortilla into thirds and arrange the slices in the center of a serving plate. Slice remaining bananas and arrange slices on the sliced quesadillas. Drizzle a couple spoonfuls of caramel sauce over. Variations: 1 tsp vanilla extract and 1/2 teaspoon ground cinnamon You might want to add a bit more powdered sugar, but you don't really need it with the caramel sauce. Other Toppings: Warmed hot fudge sauce, strawberries, or even a couple squirts of "Redi Whip" would be good.

BANANA GALETTES

Steps:

• Preheat oven to 450 degrees. Place tortillas on a baking sheet; brush both sides of tortilla with melted butter. Bake until golden, 7 to 8 minutes (if they puff up, press down with a spatula).
• In a small saucepan, stir brown sugar, cinnamon, and 1 tablespoon water over medium heat. Stir in 4 tablespoons butter until melted.
• Slice bananas diagonally 1/4 inch thick; arrange in overlapping circles on tortillas. Brush brown-sugar mixture evenly over galettes. Bake until shiny, about 10 minutes. Cut into wedges; serve warm, with ice cream, if desired.

PEANUT BUTTER, STRAWBERRY, AND BANANA QUESADILLA RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the peanut butter, honey, cinnamon, and vanilla.
• Cut off the stems from the the strawberries, then slice. Slice the banana.
• On a cutting board, lay out the tortilla and spread ½ of the peanut butter mixture across the top ½ of the tortilla. Arrange strawberry and banana slices over the peanut butter, then fold the other side of the tortilla over the fruit. Repeat with the remaining ingredients
• In a large pan over medium heat, melt ½ tablespoon butter. Place the quesadilla in the hot pan and cook until golden, about 2 minutes. Flip and continue cooking until golden on the other side, 1-2 minutes more. Remove from the heat and repeat with the other quesadilla.
• Cut each quesadilla into 4 pieces, then serve. Enjoy!