Name: Breakfast Quesadilla with Peanut Butter, Raspberries & Maple Syrup
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 6 large flour tortillas; 3 (170 g) pkgs raspberries; natural peanut butter; pure maple syrup; virgin coconut oil

Breakfast Quesadilla with Peanut Butter, Raspberries & Maple SyrupBreakfast Quesadilla with Peanut Butter, Raspberries & Maple Syrup — a 30-minute breakfast recipe with 5 ingredients, serving 6.Ingredients

6 large flour tortillas

3 (170 g) pkgs raspberries

natural peanut butter

pure maple syrup

virgin coconut oil

Instructions

Wash and dry raspberries.

Lay tortillas on a flat surface and spread peanut butter on one half of each tortilla. Top with raspberries and drizzle with maple syrup; fold in half to close.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, place assembled quesadillas in the skillet and cook, flipping halfway through, until golden on both sides, 5-6 minutes. Remove to a plate.

To serve, cut each quesadilla into wedges and divide between plates. Enjoy!

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