Almond butter stands in for the peanut butter and peach jam replaces the classic grape jelly in this new spin on the classic PB & J. But that’s not all: tortillas replace the bread to make delicious Peach-Almond Butter Quesadillas. Variations are endless so feel free to use different combinations of nut butter and jam or other spread. Sliced bananas or fried vegan bacon slices make good additions. This recipe is easily doubled. For gluten-free, use gluten-free tortillas.
Peach-Almond Butter Quesadillas
Almond butter stands in for the peanut butter and peach jam replaces the classic grape jelly in this new spin on the classic PB & J. But that’s not all: tortillas replace the bread to make delicious quesadillas.
Ingredients
- 2 8-inch flour tortillas
- 1/3 cup almond butter
- 1/3 cup peach jam
Instructions
-
Spread one side of each of the tortillas evenly with the almond butter and peach jam.
-
Fold the tortillas in half to enclose the spreads. Place both quesadillas in a large non-stick skillet and cook until lightly browned on both sides, turning once.
-
To serve transfer the quesadillas to a cutting board and cut them into wedges.
Recipe Notes
From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Lori Maffei.
{ 0 comments… add one }