In a medium bowl combine the ground chicken or turkey, grated carrot, finely chopped onion (or onion powder), breadcrumbs, egg, salt, pepper and mild paprika. Mix gently until just combined — avoid overworking to keep patties tender. Fold in 1/2 cup shredded cheddar and the chopped spinach.

Form mini patties

Divide the mixture into 8 equal portions (about 2 tablespoons each). Shape each portion into a small, flat patty roughly the diameter of the tortillas. This yields 2 patties per child if serving 4 children; adjust portions to suit number of children.

Cook patties

Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add the patties in a single layer without crowding. Cook 3–4 minutes per side, or until internal temperature reaches 165°F (74°C) and patties are golden-brown. Remove to a plate and keep warm.

Warm tortillas

Reduce heat to low, add 1 teaspoon butter to the skillet and briefly warm each 6-inch tortilla 20–30 seconds per side until pliable and lightly toasted. Keep tortillas wrapped in a clean towel to stay warm.

Assemble mini quesadillas

On each warmed tortilla place one cooked patty, spoon about 1 tablespoon mild tomato salsa over the patty, and sprinkle 1–2 tablespoons shredded cheddar. Fold tortilla in half to make a small quesadilla. Return to the skillet for 30–45 seconds per side on low heat to melt the cheese and seal.

Serving

Cut each folded quesadilla into 2 or 3 kid-friendly wedges. Serve warm with apple slices and a small bowl of plain yogurt for dipping. Let the food cool slightly before serving to children under 10.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven at 350°F (175°C) until warmed through.