August 1, 2011 by Flora Dawn
Not only do kids typically love quesadillas, but they are fun and easy to prepare and are perfect for a Kids Cook Monday. If you haven’t heard of Kids Cook Monday, it’s a campaign encouraging families to set aside one day a week to cook with their kids. And what better time than summer to get in the kitchen with the kids? And although my kids are always milling about while I cook, I have found that planning an official day to help has allowed them learn some valuable food preparation skills!
Quesadillas are a great way to use up leftovers. In this version we used leftover canned beans, a chicken breast, and some cheese. We opted to make our own simple salsa, which is a great way to use those in-season tomatoes!
Although using a food processor and stove top are definitely tasks for older kids or teenagers, assembling the quesadillas is the perfect job for even the youngest chef.
And before you get to the photos (and yes, there are too many), I must admit my house is a mess, my preschooler dressed herself, and we have stuff everywhere. Just try to focus on the food. Maybe what I really need is a Kids Clean Tuesday : )
To make this kid-friendly, you might want to leave out the cilantro.
- 1 clove garlic
- 1/2 onion (we used a sweet onion)
- juice of one lime
- 2 tomatoes, seeded and roughly chopped.
- salt & pepper to taste
- 2 tablespoons chopped cilantro
- In the bowl of a food processor (we used a mini-food processor) fitted with the blade attachment, carefully add the garlic and onion. Place lid on, and pulse until well chopped. Remove lid and add lime juice and tomatoes, pulsing several times until tomato is chopped, but not liquefied.
- Carefully remove the mixture form the food processor and place in a small bowl. Taste, add salt, pepper and cilantro to flavor as desired.
- 1/2 cup canned black beans
- 1 cup grated cheese (we like cheddar or colby-jack)
- 1 cooked chicken breast
- 8 corn tortillas
- salsa and sour cream, optional for serving.
- In the bowl of a food processor (we just used the same bowl as the salsa), add the beans and pulse until desired consistency is reached. We like them a little chunky.
- With fingers shred chicken, or carefully chop into small pieces with a sharp knife.
- Place a couple tablespoons of beans on on tortilla, spreading to cover. Top with some chicken and cheese. Place a tortilla on top, pressing to help it stay together. Repeat with remaining tortillas.
- Heat cast iron skillet or non-stick pan over medium heat. Place the quesadillas, one at a time, carefully on the hot surface and cook several minutes, or until bottom begins to brown. Carefully flip tortilla over and cook an additional 2-3 minutes or until cheese is melted and tortillas are lightly browned on both sides. Remove to cutting board and slice into quarters. Serve with salsa and sour cream if desired.