This was a recipe in the making for about a week.  Every time Loren asked what was for dinner I always threw a “peanut butter jelly tortilla” in with the other options but he never bit.  The night I added “french toast-adilla” into play, he bit.  To make this crazy awesome dish, smear peanut butter all over one side of a whole wheat tortilla.  Add your favorite jelly to one half as well as sliced bananas.  Fold the tortilla over so that the peanut butter is on top and bottom and use it to seal the edges together.

Prepare an egg wash with 2 eggs and a dash of soy milk.  Pour the egg wash over the sealed quesadilla, moving it around so the entire thing is covered in the wash.  Place the quesadilla in a medium sized skillet (sprayed with some olive oil) on medium heat.  Flip just like you would with French Toast.  At one point, we positioned the half moon section of the quesadilla directly against the pan (as shown) and poured some of the leftover egg wash on top of the quesadilla so it created a thick egg outside to it.

Once it’s cooked to your satisfaction, cut into 4ths and sprinkle some cinnamon on top.