ParentMap and PCC Natural Markets have partnered to produce an exciting web series called Healthy Kids Cook, designed to encourage families to make a healthy habit of cooking fresh food together in the kitchen. In this season’s Healthy Kids Cook, we’re focusing on quick and easy meals that you and your family will love making at home. Each month, Chef Jackie Freeman hosts families in the PCC kitchen to create a quick, filling, fresh and fun recipe featuring seasonal fruits and vegetables.
This month, using PCC's organic farm-to-school Fuji apples, Chef Jackie Freeman and her helpers Oxani and Leika make a tasty slaw to top a chicken quesadilla. One hundred percent of the apples' proceeds benefit education programs through Seattle Tilth.
- 1 apple, cored and chopped
- 1 tablespoon lemon or lime juice
- 1 teaspoon honey
- 1 tablespoon finely chopped red onions
- Salt, to taste
- Butter, for pan
- 2 flour tortillas
- 1/2 cup cooked and shredded chicken or turkey
- 1/2 cup shredded cheddar cheese
- Handful of baby spinach
In a small bowl, combine apples, lemon or lime juice, honey, onions and salt. Set aside.
Heat a large skillet over medium heat. Melt a little butter to the pan. Place 1 tortilla in the pan and sprinkle it evenly with chicken, cheese and spinach. Lay remaining tortilla on top.
Cook until cheese just begins to melt and the bottom of the tortilla is golden, 2 to 3 minutes. Carefully flip quesadilla over and continue to cook until cheese is completely melted and the tortilla is golden, another 2 to 3 minutes. Remove from the pan and allow to cool for 2 minutes. Cut into wedges and serve with apple salsa.
Each serving: 410 cal, 18g fat (9g sat), 65mg chol, 660mg sodium, 41g carb, 4g fiber, 14g sugars, 22g protein
Recipe by Jackie Freeman, PCC Chef