Quick bites: Kiddie Kesadilla
Image credit: Namita Moolani Mehra
With the September holidays coming up, it’s the perfect time for a fun family outing – think relaxing picnics, breezy bike rides at the beach and idyllic day trips to Singapore’s Southern islands. Need a healthy and delicious meal that’s not only portable but satisfies your kid’s rumbling belly? We’ve got just the recipe!
Packed with chicken and veggies, this quesadilla is rich in protein and nutrients your growing child needs. It’s easy to make and you can customise it with their favourite greens. Best of all? It tastes great warm or at room temperature, making it super handy for school lunches too.
Makes 2 quesadillas
Prep time: 20 minutes
1 tablespoon ghee or butter
1 tablespoon finely chopped onion
250 grams boneless chicken, diced into small cubes (I prefer boneless thigh/leg meat)
½ teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground cumin
A pinch of ground black or white pepper
½ red bell pepper (capsicum), diced into small cubes
½ yellow bell pepper (capsicum), diced into small cubes
1 cup baby spinach, cut into small strips (julienned)
1 cup grated cheese (try a high-quality cheese like a mild English cheddar or manchego)
4 tortillas (you can choose corn, flour, or whole wheat tortillas which are readily available at all major grocery stores
1. In a wok or saucepan, on medium-high heat, add ghee or butter and onion. Sauté until translucent.
2. Add in chicken and cook while stirring, for 2 to 3 minutes. Mix in salt and spices.
3. Add peppers, stir well and cook for another 3 to 4 minutes until chicken is fully cooked. Remove the pan from the heat.
4. In a medium-sized bowl, mix julienned spinach and grated cheese.
5. On a flat griddle or pan, on low heat, gently place a tortilla. Sprinkle a quarter of the spinach-cheese mixture on top of it. Top with a generous helping (half the quantity) of the chicken-pepper mixture, and finish with another layer of the spinach-cheese mixture (a quarter). Place another tortilla on top and press down firmly with a spatula. Cover pan and allow quesadilla to heat through and for the cheese to melt. Wait 2 to 3 minutes. Remove cover and carefully flip the quesadilla, cover and cook for 2 minutes.
6. Check that the cheese is melted and gooey. Gently remove quesadilla from pan and allow it to cool while you prepare the second one.
7. Using a bread knife, cut the quesadilla into triangles and wrap them individually in foil for easy takeaway options.
8. Eat and enjoy!
P.S. Seasoned avocado, salsa, sour cream and beans make great sides or add-ons