Plain cheese quesadillas are my kids’ around the clock favorite food. What not to love about them? Crunchy, warm, with choosy-gooyee filling – ultimate comfort food. But since I am always looking for ways to increase variety in what the kids are eating, I was not going to stop there. As soon my they start accepting and enjoying a new food, I am packing a suitcase and start another journey to explore more flavor and texture combos within the recipe. Just recently we tried making egg quesadillas which turned out to be a fast and delicious breakfast food. And then it was time to incorporate some yummy vegetables.
For this recipe, we used leftover broiled chicken and fresh spinach but I am sure it will taste just as great with turkey ham and chopped bell peppers or sliced sausage and tomatoes. These quesadillas are a great breakfast, lunch or dinner food. We love them in lunch boxes, too. Your kids may want to try making them almost by themselves, with some supervision around the hot skillet.
We also tried to use less cheese since my girls also drink a couple of glasses of milk per day. If your child is not big on milk or yogurt, feel free to add more cheese to the recipe to boost calcium and protein.
- 3 ounces of cooked chicken
- 2 ounces of cheddar, shredded
- 1 cup of raw spinach, washed and dried
- 2 10 oz whole wheat tortillas or 4 6oz whole wheat tortillas
- If using 10oz tortillas, preheat a large skillet on medium heat. If using 6oz tortilla wraps you can use a smaller size skillet.
- Place one tortilla on the skillet, add chicken and spinach and top with the cheese. If using 6oz tortillas use half the chicken, spinach and cheese for each pair.
- Cover with the second tortilla and heat on a medium heat until the bottom tortilla is slightly browned and the cheese melted.
- Using a wide spatula and helping with a hand, flip the quesadilla over and brown the other side.
- Carefully remove the quesadilla from the skillet and cut into wedges.