Sweet and Savory Quesadillas

First, prepare your fillings: sauté mushrooms and spinach if using for the savory quesadilla, and mash raspberries if using. Slightly defrost the almond flour tortillas in a skillet for about 30 seconds. On one tortilla, add almond butter and sliced bananas for the sweet quesadilla. On the other, add the sautéed mushrooms and spinach for the savory quesadilla. Fold both tortillas in half. Cook the folded quesadillas over low-medium heat in some ghee until they are crispy, about 4-5 minutes total, flipping halfway through. Once cooked, transfer to a plate and add any desired extra toppings such as more bananas, cinnamon, mashed raspberries, fresh spinach, jalapeños, red pepper flakes, or salsa.