I was not used to seeing picky eaters during my growing years. My two brothers and I ate whatever my mother made with barely any complaints. Of course she made the best/most tastiest food always. We had very few dislikes and we outgrew them as well over the years. That was pretty much the same with my cousins too.
I’ve come across books for picky eaters that always made me wonder if there could be people that really can be so picky. But, you know what the irony is? I have a family full of picky eaters now. My husband and both my children are so picky that it makes my head to spin before deciding the menu for every meal. We have very few things that are commonly liked by all of us. It is an everyday challenge to cater to everyone’s preferences meal after meal. Most often, I end up cooking a couple of different things so as to feed everyone with content.
During such times, I obviously have to resort to something that is really quick and easy to make. Quesadillas come to my rescue on such days, especially after long and stressful work hours. It is so simple to make, it is very delicious, you can be very creative with it, and most importantly kids love it. What more would you want on a work night? But bear in mind, the kid in my husband does not like Quesadillas 😦
Prep Time : 5 mins
Cook Time: 5-10 mins
2 eight inch whole wheat (or flour or corn) tortilla
1/2 cup mexican cheese blend
1 cup chopped broccoli
1cup chopped mushrooms
1 teaspoon oil
1/4 teaspoon crushed black pepper (optional)
Saute mushrooms with salt and pepper in oil until they are just cooked, about 2-3 mintues. Add broccoli, saute for a minute more and turn off heat. Divide cooked veggies into two parts.
Lay a tortilla on a heatedand greased non stick griddle. Sprinkle 1/4 cup of cheese all over it. On one half of the tortilla, place and spread one part of the cooked veggies. Fold and close the tortilla into half and cook until the cheese starts to melt, about a minute. Gently flip and cook until the cheese has completely melted and you have nice golden brown marks on either side.
Repeat the steps above for the remaining tortillas. Serve warm. Tastes great with sour cream, salsa and guacamole.