Quesadillas are always a great, quick, easy meal for the little ones, and the grown ups too. This is a very easy chicken quesadilla recipe. It includes veggies and chicken. Sliding veggies in between layers of cheese and tortilla is alway a great way to sneak some healthy veggies in to our kids diet. If you have picky eaters you can sneak in some veggies they don’t normally eat, or you can simply use the ones they will eat. This is a recipe you can shape and mold to fit your family.
Nonstick cooking spray
8 whole wheat tortillas (you can also use flour)
1 cup cooked and diced chicken tenders
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 cup corn kernels or canned corn
2 cups Mexican tomatoes and jalapenos, drained
1 (12-oz) jar roasted peppers, drained
Get your oven preheating. Set it at 450 degrees
Grab a baking sheet and cover it with foil. Give it a little spray of cooking spray.
Place 4 tortillas on the baking sheet.
Sprinkle each of the tortillas with the ingredients, saving the cheese for the top.
Top the pile with another tortilla and pop it in the oven.
Cook for about 10 minutes ~ or until the cheese is melted and the tortillas are lightly brown.
Cut into triangles and serve.
This is a pretty well balanced meal by itself, but it’s always better with some salsa and chips. If you really wanted to make this a whole meal you could always add some refried beans and rice on the side. I do that if we have quesadillas for dinner, but if it’s for lunch I just serve the quesadillas alone.
We generally do this for lunch. It’s a great finger food for toddlers, and is great for dipping. (my daughter loves to dip everything in something!) I like my tortillas to be a little bit more crispy, so I often make them on the stove, but this is much easier. This is also a great way to involve your little ones in the prep process, letting them pile on the toppings. That’s harder to do when you cook them on the stove.
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