This week we'll share fun ideas for food that can be easily packed in kids lunches. This recipe can be made for kids who like spice or for those who don't. It comes from


4 large flour tortillas

1 tablespoon vegetable oil

1 cup shredded Monterey Jack or cheddar cheese

8 oz. deli ham, roughly chopped

1/2 cup diced tomato

2 green onions, sliced

Salsa on the side (for dipping)


Preheat oven to 425 degrees.

Working with one tortilla at a time, place it on a plate and brush one side lightly with some of the oil. Turn it over and, on half of the surface, sprinkle with one-quarter of the cheese, one-quarter of the chopped ham, one-quarter of the diced tomato and one-quarter of the green onions. Fold in half to cover the filling, press down firmly and place on a large cookie sheet. Repeat with the remaining tortillas and filling ingredients.

3. Place filled tortillas in the oven and bake for 10 to 12 minutes, turning over and pressing down on the quesadillas after 5 minutes. Remove from oven and let cool slightly before cutting into wedges and serving.

4. If you're packing these quesadillas in a lunch bag, let them cool completely, then wrap in foil or plastic wrap. They can be made the night before and refrigerated. Spoon some salsa into a small container for dipping the quesadilla wedges at lunchtime.