3-Ingredient Kid-Friendly Cheesy Quesadillas
Hate reading? ME TOO! That’s why I’ve included some videos below.
Want a quick and tasty meal for your kids? Try these 3-ingredient cheesy quesadillas! They’re super easy to make and will please even the pickiest eaters. You only need flour tortillas, shredded cheese, and cooked chicken or beans to whip up this yummy dish.
Making these quesadillas is a breeze. Just fill the tortillas with cheese and your choice of protein, then cook them on a skillet until they’re golden and the cheese is melty. Your kids will love helping out in the kitchen and eating their creations!
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make these simple quesadillas:
- 2 flour tortillas
- 1/2 cup shredded cheese
- 1/4 cup cooked chicken or beans
Don’t have these exact items? No worries! Try these swaps:
For the tortillas:
- Corn tortillas
- Whole wheat tortillas
- Gluten-free wraps
For the cheese:
- Cheddar
- Monterey Jack
- Mexican cheese blend
For the protein:
- Canned black beans
- Refried beans
- Leftover taco meat
Feel free to mix and match! The beauty of quesadillas is their flexibility. You can use what you have on hand.
Want to add more flavor? Try these optional extras:
- Diced bell peppers
- Sliced green onions
- A sprinkle of taco seasoning
Remember, the key is to keep it simple. Three main ingredients are all you need for a tasty meal kids will love.
Instructions
Get your skillet ready! Heat it up over medium heat.
Grab a tortilla and place it on the warm skillet. Sprinkle shredded cheese over half of it. Add some cooked chicken or beans on top of the cheese.
Fold the empty half of the tortilla over the filled side. Press down gently with a spatula.
Cook for 2-3 minutes until the bottom turns golden brown. Carefully flip the quesadilla and cook the other side for another 2 minutes.
Your quesadilla is done when the cheese is melty and both sides are crispy and golden. Let it cool for a minute, then cut into triangles.
Serve your yummy quesadillas while they’re still warm. You can add salsa, sour cream, or guacamole on the side if you like.
Remember to be careful with the hot skillet and melted cheese. Ask a grown-up for help if you need it.
Enjoy your cheesy, crispy quesadillas!
Tips, Tricks & Storing
Use a non-stick pan to make flipping easier. This helps prevent the quesadillas from sticking and falling apart.
Grate your own cheese for better melting. Pre-shredded cheese often has anti-caking agents that can affect the texture.
Don’t overstuff your quesadillas. Too much filling can make them hard to flip and messy to eat.
Cut your quesadillas with a pizza cutter for clean, even slices. This works better than a knife and is safer for kids to use.
Try different cheeses for variety. Cheddar, mozzarella, and Monterey Jack all work great.
To store leftover quesadillas, let them cool completely. Wrap each one in foil or plastic wrap. Keep them in the fridge for up to 3 days.
To reheat, use a skillet on low heat. This keeps the tortilla crispy. You can also use a toaster oven for a quick warm-up.
Freeze uncooked quesadillas for later. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months.
