Peach-Almond Butter Quesadillas

Serves 2

Almond butter stands in for the peanut butter and peach jam replaces the classic grape jelly in this new spin on the classic PB & J. But that’s not all: tortillas replace the bread to make delicious quesadillas. Variations are endless so feel free to use different combinations of nut butter and jam or other spread. Sliced bananas or fried vegan bacon slices make good additions. This recipe is easily doubled. For gluten-free, use gluten-free tortillas.

Gluten- Free Option

Soy Free

2 (8-inch) flour tortillas

1/3 cup almond butter

1/3 cup peach jam

Spread one side of each of the tortillas evenly with the almond butter and peach jam.

Fold the tortillas in half to enclose the spreads. Place both quesadillas in a large non-stick skillet and cook until lightly browned on both sides, turning once.

To serve transfer the quesadillas to a cutting board and cut them into wedges.

Giant Sandwich

The world’s largest peanut butter and jelly sandwich weighed close to 900 pounds. It contained 144 pounds of jelly, 350 pounds of peanut butter, and 400 pounds of bread. It was created in Oklahoma City, Oklahoma. The sandwich was made by the Oklahoma Peanut Commission and the Oklahoma Wheat Commission to spotlight Oklahoma’s top crops – peanuts and wheat.