This Chicken Quesadilla recipe is one of my all-time favorite baby led weaning lunches and a sure winner with kids of any age. It’s fun, colorful, freezer friendly, and a great standby for a tasty, easy school lunch that can be prepared ahead of time. I love it for baby because it’s easy to hold, and it gives the little ones different textures to explore and pick apart, which is one of the most important aspects of baby led weaning foods.
Many of my baby led weaning lunches have super versatile ingredients, and this is definitely one of them. I made a sauce of chicken breast, tomato, and peppers seasoned with cumin, sweet paprika, and a dusting of fresh parsley, but you can substitute any meat baby prefers and add veggies to suit her taste! It is absolutely delicious with zucchini, mushrooms, and even grilled steak, so play around with it. Your entire family will love these, too, so make sure you have plenty to go around. They disappear fast!
The secret to these little beauties is the cheese. Kids love cheese no matter where you put it—we all know that—so melting it into a delightful Mexican-style pizza shape is like finding the golden egg. An egg that just happens to be packed with protein, fiber, and calcium and works beautifully as an easy school lunch.
They’re quick to prepare, too! For the sauce, I used chicken breasts leftover from the night before, so they took me less than 15 minutes to throw together. Just chop it all up, toss it in the pan and cook until the peppers are soft enough for baby to eat, and you have a healthy filling that can be stored in the fridge until you’re ready to prepare hot, melty quesadillas.
Any tortilla or cheese your family loves will taste amazing, but I use Dunnes Stores Flatbread Wraps and Medium Cheddar Cheese. I adore Dunnes Stores Foods, as I know I can depend on clean labels free of preservatives, chemicals, or any of the other nasties we don’t want in our children’s school lunches. I feel confident and safe giving these to my kids, so I cannot recommend Dunnes Stores more.
When you’re ready for the finale, all you have to do is sprinkle cheese, spoon on sauce, fold the flatbread into a fun semi-circle shape, slice, and Ta-DA! All done! They are wonderful with a side of sour cream or Greek yogurt before they head for tummies, or, if you’d like to store them fully prepared, wrap them well and pop them in the freezer. They’ll be ready and waiting as quick fix for easy school lunches. To reheat, set your pan to medium-low and warm on both sides.
You no longer have to settle for a boring sandwich when you’re rushed for lunch, and you can rest assured that your kids will head to school with a hearty dish! Baby will be thrilled, and you’ll always have an easy meal on hand that your entire family will love.
Here are some of my favourite lunch recipes
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1 breast chicken cooked
1/2 sweet red bell pepper
6 cherry tomatoes
1 teaspoon rapeseed oil
1/2 tsp sweet paprika
1/2 tsp cumin
Small bunch fresh parsley finely chopped
60g Grated medium cheddar cheese (1/4 cup)
Sour cream to serve
1. Finely chop the chicken, pepper, tomatoes and parsley into super tiny pieces all the same size, then add to a frying pan along with the rapeseed oil, paprika and cumin. Cook until the peppers are a little softer which helps kids eat them easier.
2. Sprinkle in the parsley and cook for about 30 seconds before emptying into a bowl.
3. Place a flatbread wrap onto the pan, then turn the heat down for low.
4. Sprinkle over a little cheese all over, then spoon one half with the chicken and vegetable mixture.
5. Press the wrap over until it forms into a half circle shape, the heat through both sides until the cheese melts.
6. Cut in half and serve with a little sour cream or Greek yogurt.
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
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