Kids' Easy Cheesy Quesadillas
Serves 2 | with Guacamole and Salsa
More cheese please! These easy lunch quesadillas are stuffed with both Monterey Jack and cheddar for double the cheesy goodness. You also get double the dipping fun: guacamole and salsa!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
6 unit(s)
Flour Tortillas
(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 cup
Monterey Jack Cheese, shredded
(Contains Milk)
½ cup
Tomato Salsa
(May contain Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Milk, Soy, Tree nuts, Gluten)
3 tbsp
Guacamole
113 g
Corn Kernels
Not included in your delivery
4 tsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Drain, then rinse corn. Heat a large non-stick pan over medium-high heat. When hot, add half the corn and 1 tbsp water to the dry pan. Cover and cook, stirring once halfway through, until corn is charred or dark golden-brown, 2-4 min.
Prepare a parchment-lined baking sheet. Drizzle 2 tsp oil over parchment. Arrange tortillas on the baking sheet in a single layer. Spread 1 tbsp salsa evenly over one side of each tortilla. Sprinkle Monterey Jack, cheddar cheese and corn over salsa. Fold tortillas in half to enclose filling
Drizzle 2 tsp oil over quesadillas. Place another baking sheet over quesadillas. Bake in the bottom of the oven until cheese melts, 6-8 min. Remove the top baking sheet, then continue to bake until tortillas are crisp, 6-8 min.
Cut quesadillas into wedges. Serve quesadillas with guacamole and remaining salsa on the side for dipping