Kid-Friendly Healthy Quesadilla Bar

Kid-Friendly Healthy Quesadilla Bar


kid friendly and healthy quesadilla barI don’t know what it’s like in your family, but my kids are incredibly active (one plays football for school and is a competitive cheerleader, the other is JV Captain for High School Cheer and on a Worlds Team for competitive cheer) This means they burn more calories in a single day than most people do in 2 to 3 days.

Noah, my 13 year old, is at the stage of teenage boy life where if he’s awake... he’s eating... and if he’s eating he’s focusing on what he’s eating next.

I try to keep foods and snacks on hand that are both healthy, appetizing to teenagers, high in protein, moderate in carbs, and low in sugars and processed junk. I love that our door is always open to their friends and our kitchen is usually a rotating door for neighbors, friends and teammates.

One of my favorite, and easiest after school snacks/meals for just my kids – or my kids and their friends – are quesadillas. Quesadillas are incredibly customizable, easy to make, and I have yet to meet a kid who doesn’t eat them.

There are a few things that I always have on hand at our house: tortillas (whole grain, low carb, and flour), and pizza toppings – especially pepperoni, rotisserie chicken, smoked ham lunch meat, multiple shredded cheeses ( mozzarella, quesadilla blends, pizza blends, and sharp cheddar).

This means that throwing a DIY quesadilla bar together in minutes is incredibly easy. 

I pull out my giant cutting board and place all the toppings on it (less dishes to do than if I use cute dishes)

How To Make a Quesadilla Bar for 4


  • 8 tortillas
  • 8 - 10 oz chopped rotisserie chicken • 8 - 10 oz chopped smoked ham
  • 20 slices pepperoni
  • 16 oz shredded sharp cheddar
  • 16 oz shredded mozzarella


  1. Heat your Xtrema Pan over low heat for 2-3 minutes and then spray it with your favorite cooking spray. I prefer avocado oil.
  2. Have the quesadillas prepared and lay it in your pan.
  3. Cook over a moderate low heat for 5 minutes until the cheese is nicely melted, carefully flip the quesadilla, place the lid on the pan and cook for another 3-5 minutes until the cheese is bubbly and both sides are browned and crisp.
  4. Place the quesadilla on a cooling rack and allow to cool for 3-5 minutes. If you cut into a quesadilla immediately the cheese will ooze out everywhere and make a giant mess.

Tip: Use a pizza cutter or scissors to cut your quesadillas. You can cut them into the traditional triangles, or for younger kids or dippers... cut the quesadillas into strips!

about the author

Rachel Matthews

Rachel Matthews

Rachel Matthews of A Southern Fairytale is a writer, speaker, recipe developer, photographer, mom, wife, boot-wearer, a fan of spicy foods, chips and salsa, belly-laughs, and hugs. When not in the kitchen, or hanging out with friends and neighbors, Rachel can be found volunteering at her kids’ schools, substitute teaching, getting inspiration for recipes from restaurant menus, farmers markets, and Granny’s recipe cards. The view through her camera lens inspires her to capture and create memories each and every day.

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