Chicken and Veggie Quesadillas Recipe For School Lunch
A quick and easy-to-follow Chicken and Veggie Quesadillas Recipe that makes preparing school lunch for your kids easy while ensuring they have a healthy meal at school.
If you’re a parent that either doesn’t have much time or are confused on what to make for your kid, then this simple Chicken and Veggie Quesadillas Recipe is what you need to follow and have something ready in no time.
Chicken and Veggie Quesadillas Recipe For School Lunch
The easiest way to make a quick school lunch for your kid is to prepare the delicious Chicken and Veggie Quesadillas Recipe, and this recipe makes it easy to make. Especially for parents who have little time.
Equipment
- Skillet
Ingredients
- 2 whole wheat tortillas
- 1 cup grilled chicken diced
- 1 cup shredded cheese cheddar, Monterey Jack, or a blend
- 1/2 cup mixed vegetables bell peppers, onions, corn
- 1/4 cup salsa
- 1/4 cup guacamole
Instructions
Prepare the Ingredients:
- Dice the grilled chicken into small, bite-sized pieces. If you’re using pre-cooked chicken, make sure it’s properly seasoned. Prepare the vegetables by slicing the bell peppers and onions into thin strips, and ensure the corn is thawed if using frozen.
Heat the Skillet:
- Preheat a non-stick skillet over medium heat. A well-heated skillet will help create a golden, crispy exterior on the quesadillas.
Assemble the Quesadilla:
- Place one tortilla flat on the skillet. Sprinkle half of the shredded cheese evenly over the tortilla. The cheese will act as a binder, holding the other ingredients together.
- Distribute the diced chicken and mixed vegetables over the cheese layer. Try to spread the filling evenly to ensure each bite has a good mix of ingredients.
- Sprinkle the remaining cheese over the top of the chicken and veggies, and place the second tortilla on top.
Cook the Quesadilla:
- Cook the quesadilla for 3-4 minutes on one side, or until the bottom tortilla is golden brown and the cheese begins to melt.
- Carefully flip the quesadilla using a spatula, and cook the other side for an additional 3-4 minutes. The quesadilla should be crispy on the outside with the cheese fully melted.
Cool and Slice:
- Remove the quesadilla from the skillet and allow it to cool for a minute or two. This makes slicing easier and prevents the filling from spilling out.
- Slice the quesadilla into wedges using a knife or pizza cutter.
Serve with Dips:
- Pack the quesadilla wedges with small containers of salsa and guacamole for dipping. These dips add extra flavor and a fun interactive element to the lunch.
Nutrition
Calories: 400kcal
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