Veggie Quesadillas

I want my daughter to like eating veggies so I try lots of different variations and incorporate a veggie into every meal as well as a snack.  As much as I hate to admit it, it isn't working.  I can't say I blame her.  It seems like I grew up in Hidden Valley where everyone loved vegetables.  At the holidays a special treat was turnips and in the summer I think we ate asparagus with every meal.  I can remember sitting at the dinner table as a child literally gaging on Asparagus.  So forcing my daughter to eat all of her veggies doesn't seem right to me.  The rule is you have to eat one veggie and you get lots of praise for eating all of them!

Even though she isn't willing eat a ton of veggies she still needs their nutrients.  Especially with hypotonia.  So I do what a lot of parents do and find ways to sneak them into a meal.  My daughter like me loves sweet vs. savory so I exploit this fact when including veggies.  Thus the Veggie Quesadilla!  This is one of my favorites because it is so easy!  I often make them on nights when we get home late from activities.

Ingredients:
Corn or Flour Tortillas (I have been using corn lately and my daughter seems to prefer them over flour b/c they are sweeter.  They are also less carbs and the ones we use are gluten free)

Shredded Mild Cheddar, Monterey Jack or a combo of the two

Sweet Potatoes

Cauliflower

Shredded Chicken

1) Slice 2 cleaned sweet potatoes in half (with skin) and place cut side down on a cookie sheet coated with olive oil.  I put a piece of tin foil down for easy clean up. Place in a pre-heated 400 degree oven for about 40 mins. (maybe more, maybe less depending on the size of your potatoes)  Place high in the oven so the cut side doesn't brown.

2) Place 2 boneless chicken breasts in a skillet with water and a pinch of salt.  Cover and simmer over low heat until chicken reaches internal temperature of 170 degrees.  Once done cooking slice or tear into shreds.

3) Cut up half a cauliflower head and place in pan with small amount of water and salt.  Cover and steam until tender.

4) Mash the steamed cauliflower and mix in the shredded chicken and cheese.

5) When the sweet potatoes are done (soft to the touch) remove them from the oven and let them sit to cool off.  If you don't have time for that you can handle them with a towel. Scoop the inside of the potato and spread onto two cold tortillas.

6) Spread chicken mixture on one tortilla and cover with the second.

7) Microwave for 30 - 40 seconds (until cheese is melted)

8) Slice and serve.

If you prefer a crispier tortilla you can heat on the griddle.  I serve this with mashed avocado (my daughter does not like spicy) and sour cream.  

Very quick satisfying meal that gets gobbled up.  If you don't have time you can skip the sweet potatoes.  They are just a yummy combination with the cheese.

Enjoy!