Almond Butter Quesadillas with Pomegranate
Try this Almond Butter Quesadillas with Pomegranate recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- 1 large banana sliced
- 3 tablespoons almond butter
- 2 large tortillas (i used whole wheat but you can use any kind)
- 1/3 cup pomegranates
- coconut oil cooking spray
- Carbohydrate 20.5046374957957 g
- Cholesterol 0 mg
- Fat 14.0759624882906 g
- Fiber 2.63518744559294 g
- Protein 4.27557499701221 g
- Saturated Fat 1.38912874889008 g
- Serving Size 1 1 Serving (91g)
- Sodium 3.25812499782058 mg
- Sugar 17.8694500502028 g
- Trans Fat 0.714808749460691 g
- Calories 209 calories
First, preheat a large non-stick pan to medium/high heat. Rub with coconut oil. Then, prep quesadillas by spreading on about 3 tablespoons of almond butter on each tortilla (make sure to leave about an inch to the side so it doesn't ooze almond butter everywhere when you close it. Top HALF (see photo below) quesadilla with sliced banana, pomegranate seeds, and cinnamon. Then, fold the tortilla in half. Cook quesadillas for about 3 minutes on each side or until the tortilla begins to brown.
