Kellie Strickland

Springy Kids Lunch: Chickadee Quesadilla

Ah, spring has finally sprung — the bunnies are hopping, the daffodils are blooming, and the stores are wall-to-wall with Easter candy. You may have trouble convincing you kids that there aren’t just three major food groups this time of year (chocolate, jelly beans and Peeps), but here’s a fun way to get their noses out of their Easter baskets — an adorable (and cheesy, but in a good way) chickadee quesadilla served peeping hot.


What You’ll Need:
1 flour tortilla
1/4 c. shredded cheddar-jack cheese
2 olives
1 carrot
1 cheese cracker


To Make Chickadee Quesadilla:
Preheat a skillet until it’s hot, then lay the tortilla inside. Sprinkle cheese across entire surface of the tortilla. Cover the skillet. Once cheese is melted, pull it out of the pan and let cool to warm. Slice an olive and use two pieces for the eyes. Cut the other olive into strips and put in place for the wings. Cut the corner off of the cheese cracker and put in place for the beak. Slice the carrot into thin strips and put in place for the feet and the feathers on his head.




Go ahead, play with your food! Check out more of Kellie’s kid-friendly creations!




Leave a Reply

Your email address will not be published. Required fields are marked *


Back to Top