Kids’ Corny Cheesy Quesadillas

Name: Kids’ Corny Cheesy Quesadillas with Guac Dipper, Cuke Wheels & Grape Tomatoes
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Corn; 1 Cucumber; 4 oz Tomato; 4 tbsp Cream Cheese; 1 tbsp Southwest Spice Blend; 1/2 cup Mozzarella Cheese; 2 Tortillas; 3/4 cup Guacamole; Salt; Black Pepper; 1 tsp Cooking Oil; 1 tbsp Butter

with Guac Dipper, Cuke Wheels & Grape Tomatoes

By Recipe0 System

We’ve given the easy, kid-friendly quesadilla a well-earned glow up! Adding buttery corn and a pinch of our Southwest Spice Blend to the quesadilla filling, and serving with a guacamole dipper, is a great way to ensure the lunchbox comes back empty! You’ll serve crisp cucumber slices and juicy grape tomatoes on the side to round out the meal. This 15-minute lunch idea is all about spending less time on lunches, and more time on you and your family.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Corn
1 Cucumber
4 oz Tomato
4 tbsp Cream Cheese
1 tbsp Southwest Spice Blend
1/2 cup Mozzarella Cheese
2 Tortillas
3/4 cup Guacamole
Salt
Black Pepper
1 tsp Cooking Oil
1 tbsp Butter

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Drain corn, then pat dry with paper towels. Thinly slice cucumber into rounds. Halve tomatoes if desired.
2

Melt 1 TBSP butter (2 TBSP for 6 servings) in a large pan over medium-high heat. Add half the corn (all for 6) and cook, stirring occasionally, until beginning to brown, 2-3 minutes.

Stir in 1 tsp Southwest Spice Blend (2 tsp for 6). (Be sure to measure the Southwest Spice Blend—we sent more!) Cook, stirring occasionally, until corn is lightly charred in spots, 1-2 minutes. Remove from heat.

Stir in cream cheese until combined and creamy (if cream cheese isn’t melting, return pan to low heat). Season with salt and pepper to taste.

Turn off heat; transfer to a small bowl. Wash out pan.
3

Place tortillas on a clean work surface. Evenly sprinkle half the mozzarella over one half of each tortilla, then top with corn mixture. Sprinkle remaining mozzarella over corn. Fold tortillas in half to create quesadillas.

Heat a drizzle of oil in pan used for filling over medium heat. Add quesadillas and cook until tortillas are browned and cheese melts, 3-5 minutes per side. (For 6 servings, work in batches, using a drizzle of oil for each batch.)
4

Cut each quesadilla into three wedges.

To serve: Divide quesadillas between plates. Serve with guac dipper, cuke wheels, and tomatoes on the side.

To stash: Let quesadillas cool completely. Refrigerate quesadillas, guac dipper, cuke wheels, and tomatoes in separate containers, and pack as desired!

From the same drawer

Related Recipes

Kids’ Sweet Potato & Corn Quesadillas

medium

Cheesy Plant-Based Protein Tostadas Protein that tastes like meat (without the meat)

medium

Sweet Potato, Bean & Beef Power Bowl

medium

Salsa Macha Chicken & Rice Bowls

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.