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Back 2 School Quesadillas & Homemade Salsa with Microgreens!

Updated: Oct 27, 2020

2020 Back to School is a game-changer, and parents are feeling the strain. While Kids clamor over books and homework, parents grapple over what to feed their kids each day for lunch. The struggle is real! Luckily, we've got a solution that will please everybody. Consider your child's help in the kitchen as "extra credit"! The assignment: Eat The Rainbow. They'll have fun piling on ingredients, tossing salsa and sprinkling our colorful Microgreens on top!

Quesadilla's are a kid favorite, whether cooking at home or packing a lunchbox to-go (we love all the bento boxes and spill-proof compartments!). Our recipe gets an A+ for being quick, tasty and nutritious! And parents will score big with kids who will look forward to warm tortillas and melted cheese in the middle of their school day. Here's a snapshot of what you'll need for the salsa (keep scrolling for the Video):

We'll leave the grilling to the adults! Doesn't this look so YUM?!?

It's our duty to throw in some protein-rich chicken for its taste and also to show how well our BrightFresh Microgreens compliment them. Nutritionally, you're covering all the bases (proteins, fats, greens/superfood nutrients equal a perfect Immune-Boosting meal for kids and adults alike!)



  • 2 mangos peeled + diced

  • 1 avocado, diced

  • 1 red fresno chili seeded + diced

  • 1 cup Micro Cilantro, chopped

  • juice of 1 lime


  • 1 pound boneless skinless chicken tenders

  • 1 teaspoon chili powder

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • 1 teaspoon brown sugar or honey

  • 1/2 teaspoon garlic powder

  • pinch of salt + pepper

  • 2 tablespoons olive oil

  • 1 tablespoon fresh lime juice

  • 1 red bell pepper

  • 1 1/2 cups white or brown rice

  • 4 – 6 flour tortillas

  • 2 cups cheddar or pepper jack cheese, shredded (or use a mix of the two)


  1. In a bowl, combine the mangos, avocados, fresno chili, Micro Cilantro and lime juice. Toss well. Keep in the fridge until ready to eat.


  1. Add the chicken to a large bowl. Add the chili powder, cumin, paprika, brown sugar (or honey), garlic powder and a pinch of both salt and pepper.

  2. Drizzle a little olive oil over the chicken and add the lime juice. Toss well. If possible, allow the chicken to sit in the marinade for 30 minutes or up to overnight.

  3. Preheat the grill or a heavy cast iron skillet to medium-high heat. Rub the peppers with a little olive oil. Once the grill is hot, add the chicken and peppers. Grill the chicken for 4-5 minutes per side or until lightly charred. Grill the peppers until charred on all sides, about 10 minutes. Remove from the grill and allow the chicken to cool before cutting into bite size pieces. Once the peppers are cool, remove the seeds and slice.

  4. Assemble the Quesadillas: heat an electric griddle or skillet over medium heat. Add a bit of olive oil. Place 4 tortillas down, then evenly distribute the cheese, rice, peppers, chopped chicken, more cheese, then a grip-ton of Micro Chefs Blend on top. Cover with the other tortilla and cook until the bottom tortilla is golden brown, then gently flip and cook for another 3 minutes until crispy and golden.

  5. Plate Up each Quesadilla in kid-friendly small plates. You can also cut into smaller slices (like a pizza) and place in lunch box or bento box. Final toppings include the mango salsa and more Micro Chefs Blend.

  6. Be sure to give yourself and your kids an A+!!!


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