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Now you can show your kids how exciting science can be. Our How to Make Ranch Quesadillas for Kids guide makes learning a blast, with a dish that's as fun to make as it is to eat. It's a quick and easy quesadilla recipe that combines two of our favorite things: the taste of Hidden Valley Ranch and the magic of science!
2 teaspoons
diced green chiles rinsed, drained
¼ cup
shredded cooked chicken or beef
1 cup
shredded Monterey Jack cheese
1 cup
9-inch flour tortillas
4
guacamole (optional)
salsa
For safe meat preparation, reference the USDA website.
Preheat oven to 350°F.
Tortillas are made of flour (or corn), water and a little salt. That’s it. Many cultures around the world have some type of flatbread that is similar to the tortilla. In India, there’s “chapati” or “roti,” across the Middle east there’s “pita,” in eastern Europe there’s “lavash,” in Ethiopia there’s “injera” and the list goes on. Each region has a different version, but all are made to accompany other delicious foods on the table.
Lining a baking sheet with parchment paper is a game changer for clean up! You can also use a silicon sheet and wash each time. It’s so hard to keep a baking pan clean, lining it in something will preserve your pans life and make tidying at the end of the recipe a breeze.
Little Kids:
Put parchment on baking sheet and inspect all of the ingredients.
Big Kids:
Retrieve all the ingredients needed and set the table if eating when quesadillas are ready. Line the baking sheet and preheat the oven.
Middle and High Schoolers:
Follow the recipe, you got this!
Combine chicken, cheese, seasoning and chiles in medium bowl.
Use a spring-loaded ice cream scoop to divide the mixture into four equal parts. You can use an ice cream scoop to make all kinds of things perfectly uniform. Try making evenly-sized cookies using the tool to scoop dough (they’ll look like they came from a bakery!) or scoop mashed potatoes in a fancy way. What other foods would be perfect for an ice cream scoop?
Little Kids:
Stir ingredients in a large bowl with mom’s help. Lay out the four tortillas on the counter, help mom scoop mixture onto each tortilla and fold in half.
Big Kids:
Stir ingredients and scoop mixture onto each tortilla and fold in half.
Middle and High Schoolers:
Keep following that recipe!
Divide meat mixture evenly between each tortilla; fold in half to seal. Place quesadillas on baking sheet. Bake for 15 minutes or until cheese is melted. Garnish with salsa, dressing and guacamole, if desired.
If a little cheese mixture escapes from the tortilla, that’s ok! Sometimes cooks do that on purpose, creating a hard, cheesy crisp known as “frico” in Italian. You can make frico as a base for toppings or to dip into hummus, ranch, salsa as a cheesy “chip.” Use the same technique as this recipe (parchment-lined pan and 350°F oven) and sprinkle a few 2- to 3-inch cheese piles. Bake for 5 to 7 minutes, or until cheese is melted. Allow to cool for 10 minutes until crispy.
Little Kids:
Check on quesadillas midway through bake time with the help of a parent.
Big Kids:
Help mom or dad put the quesadillas into the oven and check on quesadillas midway through cook time.
Middle and High Schoolers:
Finish up the recipe. Excellent work!
