Kids’ Corny Cheesy Quesadillas

Name: Kids’ Corny Cheesy Quesadillas with Guac Dipper, Cuke Wheels & Grape Tomatoes
Total time: 15 min
Yield: 2
Cuisine: Southwest
Ingredients: 1 unit Corn; 1 unit Mini Cucumber; 4 ounce Grape Tomatoes; 4 tablespoon Cream Cheese; 1 tablespoon Southwest Spice Blend; ½ cup Mozzarella Cheese; 2 unit Flour Tortillas; ¾ cup Guacamole; Salt; Pepper; 1 teaspoon Cooking Oil; 1 tablespoon Butter

with Guac Dipper, Cuke Wheels & Grape Tomatoes

Recipe Development TeamPublished on August 29, 2023

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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.

Tags:

New

•Calorie Smart

•Carb Smart

•Quick

•Veggie

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

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

Total Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Corn

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

Guacamole

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(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.

Utensils

•Paper Towel

•Large Pan

•Small Bowl

Instructions

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

• 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.

• 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.)

• 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!