Kid's Quesadilla + Side Recipe

Prepare filling

Measure out shredded cheddar and Monterey Jack cheeses into a small bowl. If using cooked chicken, finely shred or chop it and mix into the cheeses so the filling is ready.

Assemble quesadilla

Lay one small flour tortilla flat on a clean work surface. Evenly spread the cheese (and chicken, if using) over the tortilla, leaving about a 1/4-inch border around the edge. Top with the second tortilla and press lightly to adhere.

Cook quesadilla

Heat a nonstick skillet over medium-low to medium heat. Add the butter and swirl to coat the pan. When the butter is melted and slightly foaming, carefully transfer the assembled quesadilla to the skillet. Cook 2 to 3 minutes on the first side, until the bottom tortilla is golden brown and the cheese begins to melt. Carefully flip with a spatula and cook another 2 minutes, pressing gently, until the second side is golden and the cheese is fully melted.

Finish and cut

Transfer the cooked quesadilla to a cutting board. Let rest 1 minute, then use a pizza cutter or sharp knife to cut into 4 wedges (or 6 small triangles for younger children). Serve warm with mild salsa for dipping.

Arrange the baby carrots and cucumber slices on a small plate. Place 2 tablespoons of hummus or ranch dressing in a small ramekin or on the side of the plate for dipping.

Optional: For a warmer side, quickly steam the carrots for 2–3 minutes or microwave them in a microwave-safe bowl with 1 tablespoon water, covered, for 1–1.5 minutes until slightly tender. Drain and serve with the dip.