Rotisserie chicken and quesadillas alone are great, but combining the two into one delicious and hearty meal is just well, even greater. This crossover recipe will get the kids excited to cook and ready to eat. It’s a fun new spin on chicken quesadillas and powerhouse of nutrition for the sweet tooths in your family.
1 rotisserie chicken (about 2 pounds), skin removed, meat shredded
2 cups chunky salsa, divided
1/4 cup reduced-fat sour cream
3 (7 1/2 inch-diameter) whole-wheat tortillas
1 1/4 cups shredded cheddar cheese, divided
1 cup baby spinach, divided
Adult: Preheat the oven to 375 degrees F.
Kid: In a large bowl, combine the shredded chicken, 1 cup of the salsa and the sour cream. Stir until combined. Spread another 1/2 cup of the salsa onto the bottom of a 9-inch deep-dish pie plate.
Together: Layer one of the tortillas into the pie plate; top with half of the chicken mixture. Sprinkle with 1/2 cup of shredded cheddar cheese and half the spinach. Repeat layering the chicken mixture, cheddar and spinach once more. Top with the remaining tortilla, 1/2 cup salsa and 1/4 cup cheddar cheese.
Adult: Cover with foil and bake 20 minutes. Remove foil and bake 5 minutes more, or until the cheese melts. Let cool slightly before slicing into wedges.
Recipe courtesy of Dash.
We’ve teamed up with the Kids Cook Monday initiative to bring you a weekly recipe that encourages families to set aside the first night of every week for cooking and eating together as a family. Be sure to check out their website for more great ideas on how to empower your kids in the kitchen!