These are so yummy! But they’re also super quick and easy, which makes them one of the boys’ favorite choices when it’s their night to help cook dinner!
Time-Saving Tip: These quesadillas take virtually minutes to make when you have leftover shredded roast chicken or grilled chicken already on hand from a previous night’s dinner. That’s why meal planning is such a blessing! By making a weekly meal plan, you can simply plan to save extra roasted chicken, or grill double the amount of chicken, so you can save it for use in other meals like this one. And you can schedule prep time on your meal plan to make other things too like homemade tortillas, rice, beans, salsa, etc. that you plan to use for the week ahead.
I’m a huge advocate of Kids in the Kitchen – teaching your kids to cook and enjoy real food is such a blessing and a skill that will bless them and their families when they shoot out like arrows into the world!
- 1 1/2 cups shredded roast chicken or diced grilled chicken
- 8 oz. raw milk cheese
- 3 cups loosely-packed fresh spinach leaves
- 1 ripe avocado
- 4-8 Gluten-free tortillas
- Pastured butter
- Grate the cheese and dice the avocado; set aside.
- Heat griddle (or large skillet) over medium-high heat. Butter hot griddle and add tortillas. Allow to heat for a minute, then flip to opposite side and heat for another minute. Flip back over and sprinkle tortillas with an even layer of cheese across top.
- Then, add a handful of precooked chicken evenly across the top, followed by a layer of diced avocado and fresh spinach leaves.
- Sprinkle top of spinach with a little more cheese and then gently fold the tortilla in half like a sandwich.
- For a big "sandwich," do not fold the tortilla in half, but instead, place another already warmed tortilla on top and flip entire " round sandwich" over.
- Allow to cook about two minutes on one side until lightly browned on bottom and then flip over on other side for a minute or two, until lightly browned.
- Serve with cultured sour cream and your favorite fresh homemade pico de gallo. DELISH!
- For a heartier dinner, add a side of black beans and cilantro rice.
Lisa Allen says
I’d like to try this, but would like to know what your recipe is for homemade tortillas. Thanks!
Hi, Lisa! Thanks for the great catch! I didn’t realize I had forgotten to place the hyperlink to my tortilla recipe in this post. I just corrected the recipe to include the link to my homemade tortilla recipe. Here it is: http://thenourishinghome.com/2012/04/homemade-soaked-tortillas/ Thanks for taking the time to leave me a note and let me know about this oversight. Blessings, Kelly 🙂
These look yummy! I need to try some new things for lunches. Your boys are just adorable. And I am getting my kids in the kitchen! They are only 2 and 4. It’s fun!
Thank you so much, Shonda! They are growing too fast too, as all children do 🙂 Appreciate your kind words! Blessings, Kelly
This sounds yummy!!!!!!! I will be making this tonight!!! Kelly I have a 20 month old little boy who is a bit of a picky eater, I need to get him to eat more veggies any ideas, even meal ideas??? He will eat them if they are somewhat hidden 🙂
I have a friend who wrote an article that is wonderful and I totally agree with it. Her philosophy is very similar to how we handled pickiness in our home. You definitely do not want to make dinnertime a battle, but you also need to set clear, consistent boundaries. And of course, if you can hide the veggies hide them, but you also want him to get used to trying new things and learning that veggies are important and enjoyable (or at least palatable – LOL!). And believe me, we still deal with pickiness here with a 12 year old and 14 year old. But I’m glad we set boundaries early on, because it makes it a lot easier when they’re teens. 🙂 Blessings to you! 🙂 Kelly