Crispy tortillas, melted cheese, and simple flavors make chicken and cheese quesadillas a hit for kids on Cinco de Mayo or any day of the year. Let children help sprinkle cheese or “build” their own quesadilla. Add black beans and finely chopped veggies (like bell peppers) for a hidden nutrition boost.
You Will Need:
2 cups cooked, shredded chicken
1 cup shredded cheddar, Mexican blend, or Monterey Jack cheese
4 medium or large flour tortillas
1 tbsp butter or oil
Optional: mild salsa, sour cream, and guacamole for dipping
What to Do:
1. Prep the filling:
Mix the shredded chicken with a small handful of cheese.
2. Heat the pan:
Warm a skillet over medium heat and add a little butter or oil.
3. Assemble the quesadilla:
Place one tortilla in the pan, sprinkle cheese and chicken evenly, then top with another tortilla.
4. Cook until crispy:
Cook for 2–3 minutes per side, until golden brown and the cheese is melted.
5. Slice and serve:
Let cool slightly, cut into triangles, and serve with dips if desired.
Photo by Stephanie Felzenberg
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