SunButter & Jelly Quesadilla made on the stovetop with grain-free tortillas for a portable on-the-go snack for outdoor adventures.

Summer is for adventuring.

I live for the weekends we pack up and go camping, the Fridays I take off early to climb outdoors, and the day hikes with friends that are always longer than anticipated.

Being a planner, I always like to have my gear laid out, my clothing choices fully supported by the weather, and my food options readily available.

The next big adventure we have coming up is a week long tour of Yellowstone and Grand Teton National Parks!

If you’ve done your share of hiking, camping, and adventuring, you know that the food can be, well, underwhelming.

It’s hard to find something that’s lightweight, portable, doesn’t require immediate refrigeration, and is delicious (that isn’t already a prepackaged bar or bite)!

Back in the day I used to survive on protein bars, trail mix, and veggie slices and then devoured a massive meal afterwards.

And while there’s nothing wrong with the snack-y approach, I found something hugely delicious and satisfying that also happens to be gluten-free and vegan.

Enter the SunButter & Jelly Quesadilla, a now staple in my outdoor adventuring meal plan.

So much so, that all of my friends ask me about it expectantly at the summit, laughing as I pull out my thin and concise aluminum wrapped lunch.

You just need three ingredients to make this SunButter & Jelly Quesadilla and it’s bound to be your new favorite hiking meal.

No more sad smashed sandwiches, soggy bagels, or lukewarm protein shakes!

This is the protein-packed portable meal you can slip into your hiking pack and enjoy hours later on the trail, rock, or campsite.

You can rest assured I’ll be making one daily while I’m in Wyoming!

What You Need to Make SunButter & Jelly Quesadilla

This SunButter & Jelly Quesadilla couldn’t be easier to make on the stovetop with just three ingredients.

Here’s what you need:

almond flour tortillas
No Sugar Added SunButter
no-sugar-added jelly

That’s it!

How to Make SunButter & Jelly Quesadilla

The only thing you need to make a SunButter & Jelly Quesadilla is a stovetop and pan large enough to fit your tortillas.

Heat a medium-sized skillet over medium heat.

While the skillet is heating, build your quesadillas.

Spread the SunButter onto one tortilla, then layer jelly on the other tortilla.

I recommend using a little more jelly than SunButter, but you can alter the proportions to whatever floats your boat!

Add the tortillas together to form a quesadilla.

Transfer the loaded tortilla to the warm skillet with a spatula.

Heat the quesadilla for 3 to 4 minutes on each side, or until the outside is lightly crispy and brown.

The second side will take significantly less time than the first.

The SunButter & Jelly Quesadilla is done when both sides are golden brown and crispy.

The cooked quesadilla should be intact and firm so it doesn’t sag on either side when lifted with the spatula.

Watch the second side closely to ensure it doesn’t burn.

Remove the quesadilla from the heat and enjoy once cooled.

About SunButter

I love using No Sugar Added SunButter for this recipe because it’s nothing but roasted sunflower seeds and sea salt.

The hint of salt in the SunButter compliments the jelly in this recipe nicely to draw out the sweetness.

A serving of SunButter has 7 grams of plant-based protein, making this spread a nutritious addition to any active meal.

Dollop on as much as you want and feel good knowing that the ingredients are healthy fuel for the body!

And SunButter was *made* for enjoying with jelly!

Swaps & Substitutions

While I love using No Sugar Added SunButter for this recipe, you could also use any SunButter flavor for different variations.

You can also use any nut or seed butter you have on hand, but I think SunButter adds something special.

Also up for interpretation is what fruit spread you use!

I love using homemade or store bought jelly, but you can also use jam, fruit preserves, or any fruit butter.

Try the combination of SunButter and apple butter in the fall; you won’t regret it!

I used almond flour tortillas for the quesadilla part.

Because different flours will crisp and cook differently on the stovetop, I highly recommend using almond flour.

However, if you’re feeling adventurous, try using another flour tortilla and let me know how it turns out!

Notes on Meal Prep

Usually I make my SunButter & Jelly Quesadillas the same day that I plan to enjoy them.

I prefer to eat them at room temp (or wherever the temp is where you are)!

If you’re prepping your quesadilla for an outdoor adventure, I like to wrap mine in aluminum foil once it’s mostly cool.

This way, you can slide it in your hiking bag, purse, or backpack for later!

Because the quesadilla is super flat and compact, it doesn’t “smash” easily, and even if it does get a bit squished, it still tastes amazing hours later.

The quesadillas don’t require immediate refrigeration and I find they’re good for up to 12 hours (maybe even longer) on the go.

If you’re making your quesadilla in advance, they will be good for a few days in the refrigerator.

How to Serve SunButter & Jelly Quesadilla

Enjoy a SunButter & Jelly Quesadilla as an easy satisfying lunch on the go.

I like to think of it as an elevated PB&J.

It’s slightly nutty, perfectly sweet, and totally satiating and satisfying.

If you’re looking for an easy homemade jam, check out my Strawberry Chia Seed Jam.

While I typically make this meal for adventuring, you can also enjoy it at home.

You can also make this recipe for a quick no-fuss breakfast and serve it immediately!

Enjoy!

More Vegan Quesadillas

I Want to Hear From You

If you make this SunButter & Jelly Quesadilla recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren