Kids Quesadilla Recipe

1. Prepare ingredients

If using chicken, ensure it is cooked and finely chopped or shredded into small pieces. Mix shredded cheddar and Monterey Jack together in a bowl so cheese is evenly distributed. If using salsa in the filling, stir 2 tablespoons into the cheese/chicken mixture until combined.

2. Set out a baking sheet or plate to hold finished quesadillas and prepare dipping bowls for yogurt, salsa and mashed avocado.

3. Heat pan

Warm a nonstick skillet or cast-iron pan over medium-low to medium heat. Add half of the butter or oil (about 1/2 tablespoon) and swirl to coat.

4. Assemble first quesadilla

Place one flour tortilla flat on a cutting board. Spread about 1/4 of the cheese (about 1/2 cup) mixture evenly over half of the tortilla, keeping a small border near the edge. If using chicken, distribute about 1/4 cup of chicken inside the cheese. Fold the tortilla in half to create a half-moon.

5. Cook first side

Transfer the folded quesadilla to the warm skillet. Cook 2 to 3 minutes, or until the underside is golden brown and the cheese begins to melt. Press down gently with a spatula so the filling stays compact.

6. Flip and finish

Brush or add the remaining butter/oil around the top edge or in the pan, flip the quesadilla and cook another 1.5 to 2 minutes until the second side is golden and cheese is fully melted. Reduce heat if browning too quickly.

7. Repeat

Transfer the cooked quesadilla to the plate or baking sheet. Repeat assembling and cooking with the remaining tortillas and filling, adding a little more butter/oil to the pan as needed. For smaller kids, you can make one tortilla per child or cut each finished quesadilla into 3–4 wedges.

8. Cut each quesadilla into wedges using a pizza cutter or sharp knife (adult only). Serve warm with small bowls of plain Greek yogurt or sour cream, mild salsa and mashed avocado on the side. Offer lime wedges for a light squeeze if desired.

9. To keep quesadillas crisp if making ahead for a short time, place cooked quesadillas in a single layer on a baking sheet and keep in a warm (about 200°F / 95°C) oven for up to 15–20 minutes. Avoid stacking for long periods to prevent sogginess.