Mini Chicken Almond Flour Quesadillas: Toddler-Friendly

Our Mini Chicken Almond Flour Quesadilla recipe brings you all the cheesy goodness and authentic flavors you love, while using almond flour tortillas as a low-carb alternative. Packed with diced veggies, succulent shredded chicken, and a blend of melty cheeses, these mini quesadillas are perfect for a quick snack, appetizer, or even a light meal. Let’s dive into the details of this delightful recipe that’s sure to become a household favorite.

Toddler Friendly

As a parent, finding nutritious and delicious meals that your toddler will enjoy can be quite the adventure. Enter our Mini Chicken Almond Flour Quesadilla recipe – a culinary gem that not only satisfies your little one’s taste buds but also provides essential nutrients for their growing bodies. Feel free to customize the recipe to suit your toddler’s preferences and dietary needs. You can adjust the type of cheese, use different vegetables, or even incorporate a mild dipping sauce! My 1 1/2 year old loves, and there so easy to make! So let’s jump into it!

What you’ll need to make Mini Chicken Almond Flour Quesadillas

Equipment:

Large frying pan

Ingredients:

Mini Chicken Almond Flour Quesadilla

Almond flour tortillas – I buy mine at Costco!

Green bell pepper – you could use any bell pepper of choice.

Red onion – yellow or white onion also work great.

Tomato – I used roma tomatoes.

Shredded cooked chicken – I used leftover rotisserie chicken.

Shredded cheese – I recommend using Mexican, cheddar or mozzarella.

Taco seasoning – I used my homemade seasoning. If you’re interested in what I use, let me know in the comments below and I will make a blog about it!

How to make Mini Chicken Almond Flour Quesadillas

Heat a skillet over medium heat and add a drizzle of olive oil. Add the diced green pepper, diced tomato, and diced red onion to the skillet. Sauté the vegetables until they are tender and slightly caramelized.

Add the taco seasoning and mix to combine. Remove from heat and set aside.

Lay out the almond flour tortillas on a clean surface.

On one half of each tortilla, sprinkle a layer of the shredded cheese.

Spoon the sautéed vegetable mixture over the cheese.

Next, add a generous portion of the shredded chicken on top of the vegetables.

Add another layer of cheese on top. Sprinkle more taco seasoning on top.

Fold the tortillas in half, covering the fillings, and gently press them down.

Heat a non-stick skillet over medium heat.

Carefully place the folded quesadillas on the skillet and cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted to perfection.

Allow them to cool slightly before using a sharp knife to cut each quesadilla into smaller wedges.

Serve the mini quesadillas with a side of your favorite salsa, guacamole, or sour cream for dipping.

Our Mini Chicken Almond Flour Quesadilla recipe isn’t just a treat for the taste buds – it’s a wholesome and well-rounded meal designed with your toddler’s nutritional needs in mind. From the nutrient-rich ingredients to the toddler-friendly size, these quesadillas offer a delightful way to introduce your little one to flavors, textures, and nutrients that contribute to their healthy growth and development.

Chicken Almond Flour Quesadillas

Chicken Almond Flour Quesadilla recipe brings you all the cheesy goodness and authentic flavors you love, while using almond flour tortillas as a low-carb alternative. Packed with diced veggies, succulent shredded chicken, and a blend of melty cheeses.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer, Main Course, Snack
Cuisine Mexican
Servings 4 Servings

Equipment

  • Large Frying Pan

Ingredients
  

  • Almond flour tortillas (can also use flour tortillas)
  • 1/2 cup diced green pepper
  • 1/2 cup diced tomatoes
  • 1/2 cup diced red onion
  • 2 cups shredded cooked chicken (rotisserie chicken works great)
  • 2 cups shredded mexican cheese (cheddar or mozzarella work as well)
  • Taco seasoning packet

Instructions
 

  • Heat a skillet over medium heat and add a drizzle of olive oil.
    Add the diced green pepper, diced tomato, and diced red onion to the skillet.
    Sauté the vegetables until they are tender and slightly caramelized. Add the taco seasoning to taste, stir to combine. Remove from heat and set aside.
  • Lay out the almond flour tortillas on a clean surface. On one half of each tortilla, sprinkle a layer of the shredded cheese.
    Spoon the sautéed vegetable mixture over the cheese.
    Next, add a generous portion of the shredded chicken on top of the vegetables.
    Add another layer of cheese. Finish it off with a sprinkle of taco seasoning.
  • Fold the tortillas in half, covering the fillings, and gently press them down.
    Heat a non-stick skillet over medium heat.
    Carefully place the folded quesadillas on the skillet and cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted to perfection.
  • Remove the almond flour quesadillas from the skillet and place them on a cutting board.
    Allow them to cool slightly before using a sharp knife to cut each quesadilla into smaller wedges.
    Serve the quesadillas with a side of your favorite salsa, guacamole, or sour cream for dipping.
Keyword Almond Flour, Chicken, Quesadilla

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