Kids (ages 6 – 12) Recipe

Prep the filling

In a medium bowl combine the cooked ground turkey, shredded carrot, chopped spinach and 1 tablespoon (15 ml) of mild salsa. Stir until evenly mixed. Taste and add a pinch of salt if desired (optional).

Assemble quesadillas

Lay out 4 tortillas on a clean work surface. Divide the filling across 2 tortillas (half the turkey-vegetable mixture on each). Sprinkle 3/4 cup shredded cheddar evenly over each filled tortilla. Top each with an empty tortilla to make two quesadillas.

Cook

Heat a large nonstick skillet or griddle over medium heat. Add 1/2 teaspoon of olive oil or butter and swirl to coat. Place one quesadilla in the skillet and cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip with a spatula and cook another 2 minutes until the other side is golden and the cheese is fully melted. Remove to a cutting board. Repeat with the second quesadilla, adding the remaining 1/2 teaspoon oil if needed.

Portion for kids

Let quesadillas rest 1 minute, then cut each into 3 or 4 triangular wedges depending on child age and appetite. Allow to cool slightly before serving to avoid burns.

Make the dip: In a small bowl, stir together the Greek yogurt, applesauce and ground cinnamon until smooth and well combined. Chill briefly if desired (5–10 minutes).

Prepare fruit and veg: Core and slice the apple into kid-friendly wedges. Arrange apple slices, baby carrots and cucumber slices on a small platter for dipping.

Serve the quesadilla wedges with a small ramekin of mild salsa and optional avocado slices. Offer the apple-yogurt dip alongside the fruit and veggies for a balanced plate.