Cheesy Turkey and Veggie Quesadilla Kid-Friendly Dinner

• 4 large whole wheat tortillas
• 8 ounces lean ground turkey
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped zucchini
• 1/4 cup finely chopped onion
• 1 cup shredded mild cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: sour cream or guacamole for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion, red bell pepper, and zucchini. Sauté for 3-4 minutes until vegetables are tender but still colorful.
2. Add the ground turkey to the skillet. Break it up with a spatula and cook until no longer pink, about 5-6 minutes. Stir in garlic powder, cumin, smoked paprika, salt, and pepper. Cook for another minute to let the spices blend. Remove from heat.
3. Lay out the tortillas on a clean surface. Evenly divide the turkey and vegetable mixture onto one half of each tortilla. Sprinkle shredded cheddar evenly over the turkey mixture, then fold the tortilla over to create a half-moon shape.
4. Heat a clean, lightly oiled skillet or griddle over medium heat. Place one quesadilla at a time in the skillet and cook for 2-3 minutes on each side or until the tortilla is golden brown and cheese is melted.
5. Remove quesadillas from heat and let them cool slightly before cutting into wedges. Serve warm with optional sour cream or guacamole.
6. To keep quesadillas warm while cooking others, place finished quesadillas on a baking sheet in a 200°F oven.

Chef tips

• If you don’t have zucchini, finely chopped spinach or cooked sweet corn can be good vegetable substitutes.
• Use whole wheat or multigrain tortillas to add extra fiber and nutrients.
• For younger kids, finely chopping the vegetables can help with texture preferences.
• If dairy is a concern, use lactose-free cheese or a plant-based cheese alternative.