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.
This recipe is designed to provide lunch for multiple days. For each lunch meal, 3 servings and 6 servings are provided for a 2 person and 4 person box respectively.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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)
4 tablespoon
Guacamole
3 unit
Chick'n Dippin' Sauce
(Contains Eggs)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
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 spread guacamole onto each tortilla. 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 Chick’n Dippin’ Sauce, cuke wheels, and tomatoes on the side. • To stash: Let quesadillas cool completely. Refrigerate quesadillas, Chick’n Dippin’ Sauce, cuke wheels, and tomatoes in separate containers, and pack as desired!