(Not Everyone Gets to be Pretty) Banana Nutella Quesadilla

STORY

I have a saying. My saying sums up the general idea that God gives us a lot of different tools: sometimes beauty, sometimes brains, or a sense of humor, and it’s a mixed bag really which tools you’ll end up with. So whenever I hear someone being criticized for not being attractive, I find myself saying matter-of-factly: “Well, not everyone gets to be pretty.”

When I say this, the critic usually has to say, “You’re right.” and the subject is dropped. After all, short of radical reconstructive surgery (and let’s face it, we can usually tell when someone has had radical reconstructive surgery), we can’t change the way we look. We can enhance it with diet and exercise, but we’re pretty much stuck with the genetic material bequeathed by our parents. I’ve found that the sooner we come to terms with this the better.

And it’s in this general vein that I’ve come to terms with the fact that my Banana Nutella Quesadilla recipe is…well…not a natural beauty. But, it has plenty of other talents. For one – it’s sweet, decadent, and delicious. It makes a great quick breakfast and an even better late night snack. It’s smooth and creamy, and has just enough chocolate, banana, and hazelnut flavor that it kills whatever sweet craving you might have. Heck with talents like that, who needs beauty?

RECIPE

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes

TOOLS

• 8-inch chef knife
• 1 cutting board
• 1 plate
• 1 table knife (for spreading)
• 1 medium-size skillet
• 1 spatula

INGREDIENTS

1 small ripe banana

2 tbsp of Nutella

2 flour tortillas

1 tbsp of butter

1 tsp of cinnamon-sugar

METHOD

1. Peel and slice 1 small ripe banana.
2. Place 1 tortilla on a plate and use a table knife to evenly spread Nutella onto one side of the tortilla.
3. Place banana slices on top of the Nutella spread.
4. Take the second tortilla, and spread Nutella on one side, and place over the tortilla with bananas Nutella side down.
5. Heat skillet at medium temperature for 30 seconds and add butter.
6. When butter is melted (but not browned), add the quesadilla to skillet.
7. Heat until brown edges begin to brown, and then flip it with a spatula, and brown the other side. (About 3 minutes)
8. Once the quesadilla has browned, remove quesadilla from skillet using the spatula, and place it on a plate.
9. Sprinkle 1 tsp of cinnamon-sugar onto quesadilla, then cut into quarters using a sharp 8-inch chef knife.
10. Let the quesadilla cool for a minute and then enjoy.

(Photo Credit: Matthew G. Piccolo)