Kids' Easy Cheesy Quesadillas
Serves 2 | with Guacamole and Salsa
More cheese please! These easy lunch quesadillas are stuffed with both Monterey Jack and cheddar for double the cheesy goodness. You also get double the dipping fun: guacamole and salsa!
Ingredients: Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Thaw-friendly corn (corn, modified vinegar) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 cup
Monterey Jack Cheese, shredded
(Contains: Milk)
½ cup
Tomato Salsa
(May contain traces of: Milk, Soy, Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Tree nuts, Gluten)
3 tbsp
Guacamole
113 g
Corn Kernels
Not included in your delivery
4 tsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Drain, then rinse corn. Heat a large non-stick pan over medium-high heat. When hot, add half the corn and 1 tbsp water to the dry pan. Cover and cook, stirring once halfway through, until corn is charred or dark golden-brown, 2-4 min.
Prepare a parchment-lined baking sheet. Drizzle 2 tsp oil over parchment. Arrange tortillas on the baking sheet in a single layer. Spread 1 tbsp salsa evenly over one side of each tortilla. Sprinkle Monterey Jack, cheddar cheese and corn over salsa. Fold tortillas in half to enclose filling
Drizzle 2 tsp oil over quesadillas. Place another baking sheet over quesadillas. Bake in the bottom of the oven until cheese melts, 6-8 min. Remove the top baking sheet, then continue to bake until tortillas are crisp, 6-8 min.
Cut quesadillas into wedges. Serve quesadillas with guacamole and remaining salsa on the side for dipping
