Pharmacy Notices
Crohn's Disease & Ulcerative Colitis Lupus HIV Psoriatic Disease Multiple Sclerosis Cancer Asthma Rheumatoid Arthritis Understanding Your Condition What To Eat Now Recipes Empower Your Well-Being Tools & Resources Our Registered Dietitians Explore MoreClose
Breakfast | Snack

Roasted Banana and Peanut Butter Quesadilla

  • 5 Mins

    Prep Time

  • 20 Mins

    Cook Time

  • 2

    Servings

  • 236 Calories
  • 10g Fat
  • 34g Carbs
  • 7g Protein
Recommended For:

Crohn’s Disease & Ulcerative Colitis

Download Recipe PDF

  • Instructions & Tools

    Instructions

  • Share:

Ingredients

  • 2 Servings
  • 236 Calories
  • 10g Fat
  • 34g Carbs
  • 7g Protein
  • 25 Mins Total Time
  • 2 (6-inch) Flour Tortillas
  • 2 Tbsp Peanut Butter
  • 1 Large Banana
  • Non-Stick Cooking Spray
Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

Nourishment Note

Bananas

Bananas help bind water and slow digestion, minimizing bathroom trips.

Peanut Butter

Smooth peanut butter is a flare-friendly source of protein. Peanut butter is also high in healthy monounsaturated fats, which provide vitamin E, an important antioxidant.

Instructions

  • 2 Servings
  • 236 Calories
  • 10g Fat
  • 34g Carbs
  • 7g Protein
  • 25 Mins Total Time
  • 1

    Roast Banana Preheat oven to 350°F. Place banana on small baking sheet and roast for 12-15 minutes, or until peel splits. Banana peel will be brown-black in color. When cool enough to handle, squeeze roasted banana into a small bowl.

  • 2

    Assemble Quesadilla Lay out tortillas. Spread one tortilla with peanut butter. Spread the other with roasted banana and layer tortillas together with the banana and peanut butter in the middle.

  • 3

    Cook Quesadilla Heat a small skillet over medium heat. Spray the skillet with non-stick cooking spray and place quesadilla in skillet. Cook until golden brown. Spray top of quesadilla with cooking spray and flip, cooking the opposite side until golden brown.

  • 4

    Cut & Serve Remove from skillet and cut into quarters. Serve warm and enjoy.

Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

What You’ll Need

  • Small Baking Sheet

  • Small Bowl

  • Butter Knife

  • Measuring Spoon

  • Small Skillet

  • Tongs

Allergen Swap

  • NNuts

    Replace peanut butter with sunflower seed butter.

  • GGluten

    Swap flour tortillas with corn tortillas.

Remission Remix

  • Additional Ingredients

    Add additional ingredients to the quesadilla, like sliced apple, dried cherries or chopped nuts.

There's plenty more delicious recipes to try!

Connect with a Dietitian

We use prevailing industry practices to protect your information you submit to us using this form. While we are diligently working to protect your information, it is still possible your information could be intercepted or hacked while it’s sent to us. We don’t recommend you put anything about you in this form you do not want to risk being exposed to a hacker. Because of these risks, we cannot guarantee the privacy of your information submitted on this form. We’ll keep working to improve the privacy and security of our website to keep up with prevailing industry practices.