A Brilliant Breakfast Quesadilla For Toddlers
Here’s one from the “Taco Bell” school of recipe development: if your child likes a bunch of ingredients individually or in one form, chances are likely they’ll likely enjoy the same ones in a slightly different form. Cheese? Check. Eggs? Check. Bready but kinda crunchy things? Check. Creamy spready stuff? Check. Voila: the breakfast quesadilla.
- Guacamole (recipe or readymade)
- 1 egg
- 2 tortilla
- Shredded cheese ((your choice))
- Seasonings ((your choice))
- Ready the guac: make our toddler friendly one, or use store bought. Spread guacamole across the top of one tortilla.
- Crack the egg into a small bowl and add in a small splash of milk (optional); mix until the yolk is broken up and the liquid is all the same color. Set aside.
- Melt a small pat of butter over medium heat in a skillet just large enough to hold a tortilla.
- Place the tortilla with the guacamole into the pan, guace side facing up. Pour the egg mixture over the top of the tortilla, using a spoon to spread it out across the tortilla; don't fret if a bit of egg liquid escapes into the pan. Sprinkle cheese all across the tortilla, then smoosh the second tortilla on top and press until it gloms onto the mixture below.
- Cook the tortilla until it is brown and slightly crisps on the bottom side, or roughly 2 minutes; flip and cook the other side for one minute, then remove from heat.
- Wait 2-3 minutes before cutting into it so that insides can cool.
Cut the quesadilla into the shape most compelling to your child. (Mine loves anything pizza related, so we do slices.) Serve as quickly as possible: it will go soft and mushy quickly.
Feel free to sub out the avocado or serve on the side as a dip/sauce, especially if your child really wants his/her quesadilla crispy--this will ensure the tortilla stays crisper longer. Crumbled ground meat can be added easily--do so when you sprinkle the cheese on top.
The same ingredients and process work just as well with bread, pita, even waffles.