The first time we went, they offered a breakfast quesadilla made with peanut butter, bananas and cheese. I made it at 6 this morning for Harry and his Year Course friend Laina before they left to work as volunteers at the Firefly music festival in Delaware. Harry said that it sounded disgusting until he tasted it. I hate the term crackalicious, but I have to admit that it is a necessary one. There are few other ways to describe dishes like this. Here is my take on this dish, which varies somewhat from that served at Kerbey Lane. It is impossible to give exact quantities, so I haven't. You can eat it as breakfast, lunch, or almost any time of day:
Peanut butter banana quesadilla:
- Put two flour tortillas on a cutting board. It will serve two if you use eight inch tortillas.
- Spread each with a thin layer of creamy peanut butter. (For a real addictive treat, you can spread one of them with Speculous Butter, a cookie butter which tastes sort of like liquefied graham crackers and is sold by Trader Joe's.)
- Top one side with bananas, sliced about 1/4 inch thick. One large banana is enough for an eight inch tortilla. You will need more for larger ones.
- Sprinkle the bananas with about 1/4 cup of a salty hard melting cheese, like Cotija, Asiago or Romano.
- Drizzle some honey on the other side, and then put the two tortillas together in a sandwich.
- Spray a nonstick skillet with oil spray if desired, and heat it on medium-high. If not using spray add some oil or melt some butter in the skillet.
- Add the quesadilla (which is what the conjoined tortillas have become) and cook for about three minutes. Flip carefully, fully expecting that some of the filling will ooze out, and cook for about three more minutes. It should be nicely browned on both sides and the cheese inside should be melted.
- Cut into wedges and serve warm.