Mary Anne here. It’s not easy finding something that everyone likes. My oldest son loved Fettucine Alfredo, my daughter hated it. My daughter loved Scotch Broth, my son couldn’t stand it. And the only thing my youngest son ever wanted to eat was Doritos.
Let’s face it: feeding children is a challenge under the best of circumstances. Feeding them cheap, healthy food that they’re willing to swallow is an even greater challenge. Whether you have your own family or just get to feed the stray niece or nephew, the following recipe is a clear winner; guaranteed to please even the pickiest eater.
Serve these with my Mango Salsa. It’s sweet, Mangoes are cheap and in season, and kids love them!
Serves 5 adults or 10 kids
Note: These freeze beautifully. I used to keep a stash of them in the freezer for nights when I couldn’t bear the idea of a child grumbling. I separate each Quesadilla with a layer of waxed paper to prevent sticking, then wrap them in a layer of plastic wrap followed by foil. Defrost and then bake according to the recipe’s instructions. Additionally, they are great as appetizers for a cocktail or family party.
1 lb. of cooked chicken (see my Harvest Soup recipe for poaching chicken instructions) - $3.75
1 can Fat-Free Refried Beans - $1.19
3 Tablespoons (generic) Salsa – $1.50 (1 lb. container)
1-15 oz. can Corn kernels, well-drained -$1.49
2 cups grated, blended cheeses: I use a combo of cheddar and Monterey Jack - $2.85
1 Teaspoon dried Cilantro (or 1 Tablespoon fresh if you have it) – from stock
1 small Jalapeno, minced (strictly optional if you have “sophisticated” kids!) – $0.14
1-package Fat-free, 10 inch flour Tortillas (10 per package) – $2.89
Grand Total assuming stocked kitchen: $13.81
Per Adult Serving: $2.76
Per Child Serving: $1.38
1. Preheat the oven to 400 degrees.
2. Line a large cookie sheet (you might need 2 cookie sheets) with tin foil.
3. Place 5 of the tortillas on the prepared cookie sheets.
4. In a small bowl, combine the beans with the salsa, Cilantro and Jalapeno.
5. Spread equal amounts over each Tortilla, leaving about ¼ inch rim at the edge. (This helps to minimize the mixture “squishing” out when you cut them at the end.)
6. Sprinkle with half of the grated cheese over the bean mixture. Follow with the corn kernels and then the chicken. Sprinkle with remaining cheese.
7. Use the remaining 5 Tortillas to top each Quesadilla.
8. Cover the prepared Quesadillas with a large piece of tin foil pinched along the sides to secure. Bake 10 to 15 minutes until cheese has melted.
9. Allow the Quesadillas to rest on the countertop before slicing. (I use my pizza wheel.) Serve with leftover salsa, sour cream (for the adults) and Mango Salsa, if you opted to prepare it.