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.
Quesadilla's are a kid favorite, whether cooking at home or packing in a lunch box or bag. Our recipe gets an A+ for being quick, tasty and nutritious! And Parents will score big with kids who want the comfort of warm tortillas and melted cheese.
Quesadillas are a kid favorite, whether cooking at home or packing in a lunch box or bag. Our recipe gets an A+ for being quick, tasty and nutritious! And Parents will score big with kids who want the comfort of warm tortillas and melted cheese.
It's our duty to throw in the vitamins and nutrients, like protein-rich chicken and our favorite superfood, BrightFresh Microgreens! Here we've chosen Micro Chef's Blend for the mango salsa and Micro Cilantro for the Quesadillas. Yum!
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)
METHOD: MANGO SALSA
In a bowl, combine the mangos, avocados, fresno chili, Micro Cilantro and lime juice. Toss well. Keep in the fridge until ready to eat.
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.
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.
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.
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.
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.
Now you can check "lunch" off the list and move on to the ABC's and 123's!
BE WELL. LEARN WELL. WITH BRIGHTFRESH!