Most days I want sweets.
I know. That’s a lie.
Every day I want sweets. My sweet teeth cry if they don’t get what they want.
But in order to keep my sanity, my husband, and my current wardrobe, I eat some not-so-decadent and somewhat-healthy desserts. Hey, it’s still dessert.
Enter sweet quesadillas.
I crisped the cinnamon tortillas in a skillet on the stove, but I am sure it would also work in the oven.
The tortillas alone are enough to make you swoon. There is something about cinnamon and toasty bread or chips. It reminds me of eating cinnamon toast when I was younger. I can’t wait to pass that on.
Mr. How Sweet will probably attempt to pass that on when our kids are just 16 minutes out of the womb.
He assumes that babies feed themselves (a piece of steak, of course – with a fork) at about 3 months, and usually are walking and riding bikes by 6 months.
I am only sort-of kidding.
His usual first words when seeing a baby being fed are ‘can’t that kid feed himself yet?’
Pray for me. And our future children.
And in the meantime, make some of these chocolate-peanut butter quesadillas. Because there is no better combination.
Unless you add bacon.
- 2 whole wheat tortillas
- 1 tablespoon butter
- 2 teaspoons cinnamon
- 2 tablespoons peanut butter
- 2 tablespoons chocolate chips
- 1 tablespoon honey
- 1/4 cup whipped cream
Spread butter on one side of each tortillas and sprinkle with cinnamon. Heat a skillet on medium heat, spray with cooking spray and crisp until golden brown.
While still warm, spread one tortilla (cinnamon side up) with peanut butter, top with chocolate chips, and added a drizzle of honey. Place other tortilla on top.
Serve with whipped cream drizzled with honey for dipping.
I think some fruit would also be delicious in this quesadilla.
Mr. How Sweet says no to fruit, and yes to meat.
To him, meat = dessert.