Quesadillas are a favorite among kids and adults alike—they are quick and easy to make, crispy yet gooey, easy to hold without the “fallout” of tacos, and fit perfectly inlittle lunch boxes. Here are quesadilla options for breakfast, lunch and dessert!

Table Talk:Take the opportunity to tell your children about the significance of Cinco de Mayo, “The Fifth of May.” Commonly mistaken in America as Mexico’s Independence Day from Spain (actually September 16th), Cinco de Mayo commemorates the Mexican Army’s unlikely victory over the French Empire in the Battle of Puebla May 5th, 1862, under the leadership of General Ingacio Zaragoza. In the United States, the date is associated with the celebration of Mexican-American culture.

Breakfast Quesadillas

(serves 2)

Ingredients:

2-4 large tortillas

2 eggs, fried or scrambled

1 cup cheddar cheese, shredded

5 cherry tomatoes, diced

1 avocado, cubed

Directions:

1. Coat a cast iron skillet with vegetable oil. Warm over medium heat.
2. Mix all ingredients in a mixing bowl.
3. Once oil is hot, place a tortilla in the pan and place half of the mixture on the tortilla.
4. Fold the tortilla in half or layer it with another tortilla on top of the mixture.
5. Flip the tortilla over to lightly brown on both sides. Remove the quesadilla and cut into quarters. Repeat for the second tortilla.
6. Serve with salsa.

Chicken Portabella Mushroom Spinach & Corn Quesadillas

(serves 2)

Ingredients:

2-4 large tortillas

vegetable oil

1 cup baby spinach

½ cup chicken, cooked and shredded

2 large portabella mushrooms thinly sliced

1 cup corn

1 cup pepper jack cheese, shredded

½ medium red onion, thinly sliced

salt & pepper to taste

Directions:

Same cooking directions as above!

Chocolate Peanut Butter Banana Quesadillas

(serves 1)

Ingredients:

1 8-inch tortilla

2 Tbsp. peanut butter

½ medium banana

1 Tbsp. semi-sweet chocolate chips

cooking spray

Directions:

1. Spread half of peanut butter on surface of tortilla

2. Slice the banana in half thinly and arrange on one-half of the tortilla. Sprinkle chocolate chips over bananas.

3. Spray the skillet with cooking spray and cook quesadilla over medium-low heat until golden brown on both sides.

Shopping List:

Produce:

Avocado
Bag of baby spinach

1 banana

Cherry tomatoes

1 can corn

2 portabella mushrooms

Red onion

Dairy Case:

Cheddar cheese
Eggs
Pepper jack cheese

Baking ingredients:

Cooking spray

Semi-sweet chocolate chips
Vegetable oil

Poultry:

Chicken breasts (or canned shredded chicken)

Other:

Peanut butter

Tortillas