Kids Can Make: A Quesadilla Bar

This self-serve meal lets kids load up open-face quesadillas with their choice of toppings. For little kids: Let them assemble the quesadillas before baking. For big kids: Let them add the seasonings to the beef and help cut up the vegetables for the toppings.
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  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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2 tablespoons olive oil

3/4 pound lean ground beef

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon granulated garlic

Kosher salt and freshly ground black pepper

2 tablespoons ketchup

One 10-ounce bag frozen brown rice or 1 1/4 cups cooked and cooled brown rice 

One 10-ounce bag frozen brown rice or 1 1/4 cups cooked and cooled brown rice

Cooking spray

Four 8-inch whole-wheat flour tortillas

1 cup shredded part-skim mozzarella


1/2 cup grape tomatoes, halved

1 red bell pepper, seeded and cut into thin strips 

1 red bell pepper, seeded and cut into thin strips

Shredded romaine lettuce

1/2 cup nonfat Greek yogurt

Lime wedges


  1. Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the beef, breaking it up with a spoon, and cook until most of the liquid has evaporated, about 5 minutes. Stir in the cumin, chili powder, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook 3 minutes. Stir in the ketchup and cook, stirring regularly, until the beef is browned and completely cooked through, about 2 minutes. Stir in the rice and 1/4 cup water and cook until the rice is heated through, about 3 minutes.
  2. Spray a rimmed baking sheet with cooking spray. Lay the tortillas on the sheet. Divide the beef mixture among the tortillas and top evenly with the mozzarella. Bake until the mozzarella is melted and the tortilla is beginning to brown, 3 to 5 minutes. Transfer the quesadillas to individual plates and serve with toppings.
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