Chicken, Corn & Spinach Quesadillas
Adding to the whole Mexican Feast thing, I thought I’d post the recipe for the Chicken, Corn & Spinach Quesidillas I made for the twins that night. But don’t be fooled. This is definitely not JUST for children. And of course, like most things, the variations with Quesadillas are ENDLESS. Almost anything can be sandwiched between 2 Tortillas and lots of cheese. Once again, this HAS to be served with a lot of Guacamole and Sour cream for dipping…some Tomato Salsa would also be good. I would also add some chopped Chilli when not serving to kids.
My twins are going through a ‘fussy eater’ phase, which for a self-proclaimed Domestic Goddess is not the easiest thing to deal with. Abi won’t eat most types of meat and will pick the peas/corn/tomatoes out of the food and leave the rest. Aidan won’t eat eggs. And some days they go as far as turning their (previously) beloved Peanutbutter sandwiches down. ?!? Which is why I was so utterly delighted when they both scoffed down half a Quesadilla each. AND they didn’t pick out the corn but ate the Spinach and Chicken too. That makes for one happy mommy!
4 Tortilla Wraps
1 1/2 cups Grated Cheese of your choice
1 cup Cooked Corn Kernels
1 cup Chopped Baby Spinach
1 cup Cooked, Shredded Chicken
Salt & Pepper to taste
Divide the filling ingredients on 2 of the Tortillas. Place the other 2 Tortillas on top to make a sandwich. Place in a hot pan for 3-4 minutes until the Tortilla is golden and the cheese is starting to melt. Carefully flip it over and allow to brown on the other side. Slice into 6 wedges and serve warm. (I use my Russel Hobbs sandwich maker which makes it a lot easier to cook)