Make one quesadilla at a time, starting with the kiddo’s so that it has a chance to cool before everyone sits down to eat. Or use the oven directions and do them all at once.
Ingredients
- 8 small corn, flour, or whole grain tortillas/wraps
- 4 tablespoons cream cheese
- 1-2 small roasted sweet potatoes
- 1 cup shredded cheddar or mozzarella cheese
- Salsa for serving (optional)
To make this on the stove top (this is the best method for corn tortillas)
Warm a cast iron skillet over medium heat. Pour in a little neutral oil or butter if the pan is dry, then wipe with a paper towel to cover the bottom of the pan. (You just need a thin layer of oil.)
Spread some cream cheese onto the tortilla, then the sweet potato, and place into skillet.
Add about 1/4 cup cheese and place the second tortilla on top. Press down. Cover and let warm for about 2 minutes. Flip and warm for 2-3 minutes more or until cheese is melted.
Remove from skillet and let rest on a plate for at least a minute before cutting into wedges. Serve with salsa if your kiddo likes it.
To make this in the oven:
Place the assembled tortillas into the oven on a foil-lined baking tray, place a sheet of foil on top, and weight with a baking sheet and a cast iron skillet or a pie plate. Bake for 5 to 8 minutes or until warmed through and cheese is melted.
Source: www.yummytoddlerfood.com