Mexican · 15 min
Breakfast Quesadilla with Peanut Butter, Raspberries & Maple Syrup
- 15 min
- 2–6 servings
- 471 kcal / serving
A warm, lightly sweet breakfast quesadilla with creamy peanut butter, tart raspberries, and a drizzle of maple syrup. It comes together quickly, making it a simple weeknight option with a satisfying contrast of textures.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2large flour tortillas
- 1 (6 oz) pkgraspberries
From the pantry: natural peanut butter, pure maple syrup, virgin coconut oil
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · nonstick skillet · spatula
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 (6 oz) pkgraspberries
Bakery & bread
- 2large flour tortillas
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| large flour tortillas | 2 | 4 | 6 |
| raspberries | 1 (6 oz) pkg | 2 (6 oz) pkgs | 3 (6 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry the raspberries.
- Place a large skillet over medium heat to warm.
- On each tortilla, spread peanut butter on one half, then top with raspberries and a drizzle of maple syrup before folding the tortilla over to seal.
- When the skillet is hot, add a small amount of virgin coconut oil and swirl to coat the bottom.
- Place the filled tortillas in the skillet and cook, turning once, until the fillings are warmed and the tortillas are golden on both sides, about 5–6 minutes.
- Transfer the quesadillas to a cutting board and let them rest briefly before cutting.
- Cut each quesadilla into wedges and divide between plates.
- Serve and enjoy.
Two tips
- Prep tip: rinse and dry the raspberries ahead of time so they’re ready when you assemble the quesadillas.
- Serving idea: warm a drizzle of maple syrup over the wedges for a gentler sweetness, if desired, using only pantry staples.
Nutrition per serving
- Calories
- 471 kcal
- Protein
- 14 g
- Carbs
- 51 g
- Fat
- 26 g
- Fiber
- 10 g
- Sodium
- 429 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
Cauliflower & Chickpea Coconut Curry with Couscous40 min · 2–6 servings
Cheeseburger Quesadilla with Pico de Gallo & Greek Yogurt40 min · 2–6 servings
Italian Stuffed Zucchini Boats with Ground Beef, Tomatoes & Mozzarella40 min · 2–6 servings
Pork Chops with Blackberry Sauce & Lemon Arugula Salad25 min · 2–6 servingsPLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.