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Kids’ Corny Cheesy Quesadillas
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Kids’ Corny Cheesy Quesadillas

Kids’ Corny Cheesy Quesadillas

with Guac Dipper, Cuke Wheels & Grape Tomatoes

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.

Calorie Smart
Carb smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time5 minutes


serving amount

1 unit


1 unit

Mini Cucumber

4 ounce

Grape Tomatoes

4 tablespoon

Cream Cheese

(Contains Milk)

1 tablespoon

Southwest Spice Blend

½ cup

Mozzarella Cheese

(Contains Milk)

2 unit

Flour Tortillas

(Contains Soy, Wheat)

¾ cup


Not included in your delivery



1 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories430 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate39 g
Sugar8 g
Dietary Fiber5 g
Protein11 g
Cholesterol35 mg
Sodium800 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Large Pan
Small Bowl



• Wash and dry produce. • Drain corn, then pat dry with paper towels. Thinly slice cucumber into rounds. Halve tomatoes if desired.

Make Filling

• 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.

Prep & Cook Quesadillas

• 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.)

Serve or Stash Lunch

• 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!