Kids 3–5 Recipe

Assemble quesadillas

Lay 3 mini tortillas on a clean work surface. Evenly divide half of the shredded cheddar among the tortillas, sprinkling it across the center. Top each with the finely chopped cooked chicken and a light sprinkle of chopped baby spinach. Add the remaining cheddar over the fillings and cover each with a second tortilla to form 3 small quesadillas.

Cook quesadillas

Heat a nonstick skillet over medium-low heat and add 1/2 tbs of butter or oil. When melted and shimmering, place one assembled quesadilla in the skillet. Cook 2 to 3 minutes until the bottom is golden and the cheese starts to melt. Carefully flip with a spatula and cook another 1.5 to 2 minutes until both sides are golden and the cheese is fully melted. Repeat with the remaining quesadillas, adding the remaining 1/2 tbs butter or oil as needed. Remove cooked quesadillas to a cutting board and let cool 1 to 2 minutes before slicing each into 4 small wedges suitable for little hands.

While quesadillas cook, portion the baby carrots and apple slices into a small bowl or divided plate. Place 1/4 cup of hummus or yogurt dip in a small ramekin for dipping. If using raw apple slices, toss them briefly with a squeeze of lemon (optional) to prevent browning.

Arrange 4 wedges of warm quesadilla on a child-sized plate with the carrot sticks, apple slices, and the dip. Ensure pieces have cooled to a safe temperature before serving to a child aged 3–5. Discard any leftovers that have been at room temperature for more than 2 hours.