Most of us grew up eating Mom’s PB&J sandwiches, and though they are a staple, after a while, they fall into the “same ole, same ole” category. That’s why I decided to put my own twist on the traditional peanut butter and jelly sandwich.

Jazz up the lunchtime classic with a South of the Border version, using jelly, jam, preserves or whatever else you like as dipping sauces, and add potato chips and pickles if you’re feeling really adventurous. Who didn’t put pickles or chips in their peanut butter sandwich at school, right?

I guarantee after you try these, you’ll make a batch and take it to your next party!


Prep Time: 10 mins
Cook Time: 5 mins
Yield: 16 Triangle Wedges

Main Ingredients:
1 Cup peanut butter (old-fashioned is best, without added sugar)
4 Burrito-sized tortillas

Optional Sauces and Sides:
3, 1/4 Cup portions of different jellies, jams or preserves (strawberry, grape, raspberry, whatever you like)
Banana purée (recipe below)
Handful of regular potato chips
Sliced dill pickles

Make sure the peanut butter is at room temperature. It’s much easier to spread and won’t tear your tortillas. Take one tortilla and spread half the peanut butter out to about a half an inch from the edges. Place a second tortilla on top like a sandwich. Repeat with the remaining tortillas.

Over medium heat, place a dry skillet large enough for your tortilla (this can also be done on the BBQ over low heat, which gives those cool grill marks like in my photo). Once hot, place one of your tortillas on the skillet and cook for a minute or two, so it just begins to brown. Keep an eye on it. Using a spatula underneath and your fingers on top, carefully flip it over and continue cooking for another minute or so. The peanut butter should have just begun to melt. Remove from the pan, and set aside to cool. Repeat with the other tortillas.

Once cooled, grab a chef’s knife, cut the tortillas in half, then half again and finally cut into triangle wedges. To serve, layer on a platter or large clean cutting board, put your dipping sauces into little bowls and spread the chips and pickles nearby.

And that’s it: good munchie food. (My personal favorite combo is banana purée and pickles!)

Banana Purée Recipe:

One large banana, roughly chopped
1/2 Teaspoon lemon juice
1 Teaspoon sugar or 1/2 teaspoon honey

Put everything in a blender or food processor and blend until smooth. Keep covered in the fridge if not using right away to keep the bananas from turning a yucky gray color.

Sean Michael Beyer is a freelance writer, graphic artist and The Guerrilla Culinarian, For recipe suggestions,