PB, Apple & J
- 1 TSBP unsalted butter
- 4 flour tortillas (8-inch size)
- 1/2 cup chunky peanut butter
- 1/2 cup raspberry preserves
- 1-2 Fuji apples,* thinly sliced
On a plate or cookie sheet, assemble by spreading one tortilla with peanut butter and apple slices.
Spread second tortilla with jam. Put the two tortillas together.
Heat a sauté pan with oil or butter. Carefully cook quesadilla over medium-high heat; flip gently with a large spatula.
Once both sides are crisp and toasty, remove from the heat and cool. Slice each quesadilla into 4 pieces and serve.
*Note: Feel free to substitute a similar apple for the Fuji variety.
Recipe courtesy of U.S. Apple Association