I’m forever on the hunt for fast toddler meals that my little one will actually eat—and these Quick Sweet Potato and Cheese Quesadillas fit the bill!
My husband makes salsa every summer, and since he’s really serious about every step of the process—and the quality of his product—our little girl has eaten it almost since she started eating solids. I was always worried about the spice (there have been batches that are too spicy for me!), but she’s never had an issue with it. Sure, occasionally she makes a face when it’s spicier than she expects, but it usually makes her want to eat it more!
Her love of salsa makes it easy for me to add an extra dose of produce to her plate and it can help inspire her to try something new if she has some for dipping nearby. When she was a younger eater, I made these simple quesadillas with flour or whole grain tortillas since they tend to be softer than corn, though now that she is a confident chewer, we usually eat the ones that Trader Joe’s sells for 99 cents. (Hint: They freeze well so you can stock up!) Whichever kind you choose, this recipe is a super fast meal option that’s great for kids and adults alike. You can customize it for the preferences of your family—add meat, add some greens, use the tortillas you like most—but I strongly suggest you serve them with salsa since it pairs so well with the subtle sweetness of the sweet potato. If your kiddo is new to salsa or likes more mellow flavors, simply choose a mild variety.
This quesadilla recipe is really speedy without meat, so we often go that route for quick weekend lunches. But it’s easy to add some cooked ground beef or chorizo if you’d like to add flavor and protein to the dish. Simply add it on top of the sweet potato and proceed as directed, taking a bit more care when flipping. This is one of our favorite yummy family food options to share!Print
You can cut these quickly with kitchen shears.
- 8 small corn, flour, or whole grain tortillas
- 1 cup mashed sweet potato
- 1 cup shredded cheddar or mozzarella cheese
- Salsa, guacamole, and/or sour cream for serving (optional)
To make this on the stove top (this is the best method for corn tortillas)
1. Warm a cast iron skillet over medium heat. Pour in a little neutral oil or butter if the pan is dry, then wipe to cover the bottom of the pan with a paper towel. (You just need a thin layer of oil.) Spread about 1/8-1/4 cup sweet potato onto one tortilla and place into skillet.
2. 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.
3. Remove from skillet and let rest on a plate for at least a minute before cutting into wedges. (I use kitchen shears.) Serve with salsa if your kiddo likes it. Repeat to make the rest.
To make this in the microwave (works well for flour, not corn): Assemble the quesadillas and place on a heat-safe plate. Heat for 15-30 seconds or until just warmed through. Let rest on a plate for about a minute before cutting into wedges.
To make this in the oven: Preheat oven to 375. Line a baking sheet with foil and place assembled quesadillas on top. Place into oven, place a sheet of foil on top, and weight with a baking sheet and a cast iron skillet or a pie plate. Bake for 5-8 minutes or until warm through and cheese is melted.
Store leftovers wrapped in foil or in an airtight container. Warm briefly in the microwave or in the oven at 375 degrees F.
You can add black beans, shredded chicken, chopped spinach, or sweet corn to these quesadillas.
You can also warm these briefly in the microwave if you prefer.
You can use whichever tortillas you prefer, either corn or flour or whole wheat.
To make this recipe gluten-free, use corn tortillas or ones that specify “gluten-free” on the package.
To make this recipe dairy-free, omit the cheese. They will not hold together quite as well, but the sweet potato should hold the tortillas in place well.
To cook the sweet potato in the microwave: Simply peel the potato and chop. Add to a heat-safe bowl of water and cook for about 5 minutes or until the sweet potato is soft when poked with a fork. Drain and mash.
You can use mashed butternut squash or even pumpkin puree in place of the sweet potato if you prefer.