Kids Menu (ages 12 & Under Only) Recipe

Prepare chicken

If using leftover or rotisserie chicken, shred to make about 1 cup. In a small bowl combine shredded chicken with 1 tsp mild taco seasoning and up to 1 tsp water if chicken is dry; toss to coat evenly.

Assemble quesadilla

Lay one tortilla flat. Sprinkle half of the shredded cheddar evenly over the tortilla, then spread the seasoned shredded chicken across the cheese, leaving a small border. Top with the remaining cheese and place the second tortilla over the filling.

Cook quesadilla

Heat a nonstick skillet over medium heat and add 1 tsp butter (reserve rest for later if desired). Place the assembled quesadilla in the skillet. Cook 2–3 minutes until the bottom tortilla is golden brown and cheese begins to melt. Carefully flip with a spatula and add the remaining 2 tsp butter around the edge so it melts under the tortilla; cook another 2–3 minutes until the second side is golden and cheese is fully melted.

Finish & slice

Transfer quesadilla to a cutting board and let rest 1 minute. Using a pizza cutter or sharp knife, cut into 4 wedges. Keep warm while you finish sides.

Preheat oven to 425°F (220°C) or heat an air fryer to 400°F (200°C). Wash and peel the sweet potato (peeling optional for kids). Cut into 1/4- to 1/2-inch thick sticks; aim for uniform size so they cook evenly. Pat dry with a towel.

In a bowl, toss the sweet potato sticks with 1 tablespoon olive oil, 1 tsp salt, and 1 tsp paprika (optional) until evenly coated.

For oven: spread fries in a single layer on a baking sheet lined with parchment or lightly oiled; bake 18–22 minutes, flipping once at 10–12 minutes, until edges are lightly browned and tender. For air fryer: arrange in a single layer (cook in two quick batches if needed) and air-fry 12–15 minutes, shaking basket halfway through, until crisp-tender.

Remove from oven or air fryer and let cool 2 minutes before serving to kids (safer temperature).

Place broccoli florets in a microwave-safe bowl with 2 tablespoons water. Cover with a microwave-safe lid or plate and microwave on high 2–3 minutes until bright green and tender-crisp. Alternatively, steam on the stovetop in a steamer basket over simmering water for 3–4 minutes.

Carefully drain any excess water, toss florets with 1 tsp butter and 1/4 tsp salt. Serve warm.

In a small bowl whisk together 1/4 cup plain Greek yogurt, 2 tsp ketchup, 1 tsp honey, 1/2 tsp lemon juice, and a pinch (1/8 tsp) black pepper until smooth. Taste and adjust sweetness or tang to preference. Serve chilled or at room temperature alongside quesadilla and fries.

If desired, arrange 1/4 sliced avocado on the plate and place a lime wedge alongside for squeezing. Serve the quesadilla wedges with sweet potato fries, steamed broccoli bites, and the yogurt-ketchup dipping sauce.