These veggie quesadillas are built for family cooking. Kids can lay out the tortillas, grate cheese with supervision, sprinkle greens, and most importantly, spread a generous layer of pesto, hummus, salsa, or mashed avocado across the surface. It’s a task that encourages focus, coordination, and creativity. No two tortillas have to look the same. Some will be thick in the middle, some will reach perfectly to the edges, and all of them will taste better because little hands helped make them.

PREP TIME
15 minutes

COOK TIME
10 minutes

YIELD
8 servings of ½ quesadilla each

Ingredients

8 flour tortillas, 8 or 10 inches (20 or 25 cm) in diameter

8 ounces (225 g) cheese #1 (Monterey Jack, cheddar, asadero)

8 ounces (225 g) cheese #2 (any other cheese you like)

½ bunch seasonal greens (mustard, chard, kale) or a mixture

1 jar (4 ounces, or 115 g) pesto, almond butter, hummus, or salsa, or 3 mashed avocados

½ cup (50 g) seasonal vegetables (asparagus, beets, turnips, carrots) or a mixture

Slices of cooked chicken, turkey, ham, or sausage, or smoked salmon (optional)

Sour cream, cilantro leaves, or fresh guacamole for garnish

Additional Cooking Equipment:

10-inch (25-cm) cast iron skillet or cooking spray for regular skillet

NOTE: Children should use plastic or table knives for all child steps that require cutting or chopping.

Directions

CHILD Place 4 flour tortillas on a clean table or cutting board.

ADULT & CHILD Grate or crumble cheese #1 into a bowl.

ADULT & CHILD Grate or crumble cheese #2 into a separate bowl.

ADULT Steam the greens. Remove and cool for 5 to 10 minutes. Squeeze out excess liquid and chop.

CHILD Spread a generous layer of the pesto, almond butter, hummus, salsa, or mashed avocados over each tortilla. Then sprinkle some chopped greens on top.

ADULT & CHILD Grate or chop the veggies and sprinkle over the chopped greens on the quesadilla.

ADULT & CHILD Sprinkle ½ cup (56 g) of grated or crumbled cheese #1 evenly over each tortilla, followed by ½ cup (56 g) of cheese #2.

CHILD Place another flour tortilla over each quesadilla and press it down firmly over the filling.

ADULT Heat a large dry cast iron skillet over medium-high heat and cook the quesadillas, one at a time, until browned on the bottom. Then carefully flip it over with a spatula so the second side can brown. (If it starts to burn, the temperature is too high.)

ADULT Use a spatula to transfer each quesadilla to a plate and cover with foil to keep warm. Repeat until all the quesadillas are cooked.

ADULT Cut into wedges and serve warm with desired garnish.