My kids are 1 year old, 3 years old and 4 years old. Kids at this age are finicky and go through periods of eating a lot and then being picky about everything. To try and stave off the picky periods I try and involve my kids in the cooking process as much as I can. I find that when they are involved in the cooking process they are much more likely to eat the finished product. For lunch yesterday I decided to include Aiden, my 3 year old in cooking our lunch. He can be my most picky eater so I was eager to encourage his participation. I had gone to the Birds Eye Kids Website where kids have helped create recipes aimed at making veggies enticing for kids to help prepare and eat. I picked out the Southwest Chicken Quesadilla Recipe thinking it would appeal to my kids. When cut it’s shaped like pizza, has their favorite chicken inside and tortillas are familiar to them.
I set out all of the ingredients we would use.
- 1 bag 12 oz. Steamfresh® Super Sweet Corn, cooked according to package directions
- 3/4 cup canned black beans drained and rinsed
- 1 1/2 cups shredded Mexican-style cheese blend
- 4 tablespoons finely chopped red onion
- 3/4 teaspoon garlic powder
- 3/4 teaspoon freshly ground black pepper
- 1 cup fully cooked shredded chicken rotisserie or canned
- 6 8-inch burrito-size whole wheat flour tortillas
- Mild salsa
- Light sour cream
- Diced tomatoes
- Shredded lettuce
- Preheat oven to 425°F. Coat a large baking pan with nonstick cooking spray.
- Stir 1 cup corn, black beans, 1 cup cheese, 2 tablespoons onion, 1/2 teaspoon garlic powder and 1/2 teaspoon black pepper together in a large bowl.
- In another bowl, toss chicken, remaining 1/2 cup cheese, remaining 2 tablespoons onion, remaining 1/4 teaspoon garlic powder and remaining 1/4 teaspoon black pepper together.
- Place 2 tortillas on the baking pan. Spread each with the corn mixture, leaving a 1/2-inch border around the edges. Place another tortilla on top of each stack and spread each with the chicken mixture. Place remaining tortillas on top and coat with cooking spray.
- Bake until golden and crispy on top, about 13 to 16 minutes, rotating the pan halfway through baking.
- Allow quesadillas to cool 5 minutes before cutting each into 6 wedges. Top quesadillas with remaining corn and black beans, salsa, sour cream, diced tomatoes and shredded lettuce, if desired.
I participated in a campaign on behalf of Mom Central Consulting for Birds Eye. I received product coupons to facilitate my review as well as a promotional item as a thank-you for participating.