Cheesy Veggie & Chicken Quesadilla Pockets

• 2 cups cooked chicken breasts, shredded or chopped
• 1 cup shredded mild cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup finely diced red bell pepper
• 1/2 cup finely grated carrot
• 1/4 cup finely chopped spinach leaves
• 1/4 cup finely chopped onion
• 1 teaspoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mild chili powder (optional)
• 8 medium flour tortillas
• Cooking spray or 1 tablespoon butter for cooking
• Salt and pepper to taste

Instructions

1. Heat olive oil in a skillet over medium heat. Add finely chopped onion, red bell pepper, and grated carrot. Sauté for about 3-4 minutes until vegetables are softened but still vibrant. Add spinach at the end and cook just until wilted. Season with salt, pepper, garlic powder, and mild chili powder if using. Remove from heat and let cool slightly.
2. In a large mixing bowl, combine the shredded cooked chicken with the sautéed veggies and grated cheeses. Mix well to combine evenly.
3. Lay 4 tortillas on a flat surface. Evenly divide the chicken and veggie mixture among the tortillas, placing it on one half of each tortilla. Fold the other half over to create a half-moon pocket.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter. Place one quesadilla pocket in the skillet and cook for 3-4 minutes on each side or until golden brown and cheese is melted inside. Press gently with a spatula to seal edges.
5. Repeat with remaining quesadilla pockets, adding more cooking spray or butter as needed. Let cooked pockets rest for 1-2 minutes before cutting into triangles for easier eating.
6. Serve warm with mild salsa, sour cream, or guacamole on the side as optional dips.
7. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to keep crispy.

Chef tips

• If fresh spinach is unavailable, frozen chopped spinach (thawed and excess water squeezed out) can be used instead.
• For dairy-free or vegan options, substitute cheese with your favorite plant-based cheese and cooked chicken with sautéed mushrooms or seasoned tofu.
• To make it milder or spicier, adjust the chili powder or omit it entirely based on your child's preference.
• Use whole wheat tortillas for added fiber and nutrients if desired.