Kids Menu Recipe

Prepare filling

In a medium bowl combine the shredded chicken, chopped red bell pepper, chopped zucchini, and mild taco seasoning. Toss until evenly mixed. Stir in 1 cup of the shredded cheddar cheese so the mixture will hold together when assembled.

Assemble quesadillas

Lay 3 tortillas flat on a clean surface. Divide the chicken-veg-cheese mixture evenly among them, spreading it over half of each tortilla. Sprinkle the remaining 0.5 cup cheddar cheese over the filling (this helps melt and seal). Fold the empty half of the tortilla over the filling to make a half-moon.

Cook quesadillas

Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and let it melt, swirling to coat the pan. Place one folded quesadilla in the skillet and cook 2–3 minutes until the bottom is golden brown. Carefully flip using a spatula and cook another 2–3 minutes, pressing gently so the cheese melts and the tortilla seals. Remove to a cutting board and repeat with remaining butter and quesadillas (about 2 more) until all are cooked.

Slice & serve

Let cooked quesadillas rest 1 minute, then slice each into 3 wedges with a sharp knife or pizza cutter. Keep warm while you finish the others. Note: check temperature for kids before serving.

Whisk together the Greek yogurt, mild salsa, and lime juice in a small bowl until smooth. Taste and adjust: add a little more salsa for tang or a tiny pinch of salt if desired. Chill until serving.

In a bowl combine the grated apple, grated carrot, and raisins. Add the plain yogurt (or mayonnaise) and honey, then toss until evenly coated. If the apple browns quickly, toss with the yogurt mixture just before serving. Chill briefly if desired.