Kids' Menu - Kids' Chicken Quesadilla Recipe

Prepare chicken

If your chicken is not already warm, gently reheat the shredded cooked chicken: place the 1/2 cup shredded chicken in a microwave-safe bowl, cover loosely and microwave on medium power for 20–30 seconds until warm. Alternatively, warm in a small skillet over low heat for 1–2 minutes with a splash of water to prevent drying. Drain any excess liquid.

Assemble quesadilla

Lay one flour tortilla flat on a clean work surface. Evenly sprinkle half of the shredded cheddar (about 1/4 cup) over the tortilla, concentrating slightly toward the center. Scatter the warm shredded chicken (about 1/2 cup) evenly over the cheese. Top the chicken with the remaining 1/4 cup cheddar. Place the second tortilla on top and press gently to adhere.

Cook quesadilla

Heat a nonstick skillet over medium-low heat and add the butter and vegetable oil. Swirl to coat and allow butter to melt but not brown. Carefully transfer the assembled quesadilla to the skillet. Cook for 2–3 minutes on the first side, pressing lightly with a spatula, until the bottom tortilla is golden brown and the cheese begins to melt. Flip the quesadilla using a wide spatula and cook another 2 minutes until the second side is golden and the cheese is fully melted. Reduce heat if the tortilla browns too quickly before the cheese melts.

Finish and slice

Transfer the cooked quesadilla to a cutting board. Let rest 30–60 seconds (this helps the cheese set slightly). Using a pizza cutter or sharp knife, cut into 4 wedges for easy kid-sized portions. Serve warm.

Place 2 tablespoons sour cream and 2 tablespoons mild salsa in small ramekins or on the plate alongside the quesadilla wedges for dipping.