RECIPES - Kid Friendly Rainbow Veggie Quesadillas

Rainbow Veggie Quesadillas

 This recipe is a super time saver. I usually chop the vegetables the night before, and store them in a glass container. Then dinner prep literally takes less than five minute. We have time for homework and activities after school, hassle free with no stress at all. Perfect for Monday's, when everyone is playing catch up.

Serving with a soup or salad makes for a healthy, but kid fun meal.

Kids absolutely love choosing their own ingredients. We alternate between veggie and chicken quesadillas. Both are absolutely yummy!

Ingredients:

• 4 flour tortillas
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• ½ cup bell peppers (red, yellow, and green), finely chopped
• ¼ cup shredded carrots
• ½ cup baby spinach, finely chopped
• 1 tbsp butter or oil (for cooking)

Instructions:

1. Heat a large pan over medium heat and lightly grease it with butter or oil.
2. Place one tortilla in the pan and sprinkle half with shredded cheese.
3. Evenly layer chopped bell peppers, shredded carrots, and spinach over the cheese.
4. Sprinkle a little more cheese on top and fold the tortilla in half.
5. Cook for about 2 minutes on each side until golden brown and crispy.
6. Remove from the pan, let cool for a minute, then cut into triangles.
7. Serve with salsa, guacamole, or a dollop of sour cream.

Time-Saving Tip: Don't forget to pre-chop and store veggies in a sealed container for quick assembly anytime!

© Kaitlyn Jorgensen