Rainbow Quesadillas + a Guacamole Recipe that even my toddlers eat

I’m usually hesitant to try any food related activities with my kids. Vera is allergic to all Legumes. That list includes soy, peanuts, tree nuts, all beans, peas, green beans amongst other allergies. We are still navigating through just how allergic she is, but we do know that her worst allergy is definitely soy and that at one point she did react to soybean oil (despite that being super rare) and now seems to be at least tolerating it.

When I saw this idea for Rainbow colored tortillas on @tinamariegreen ‘s insta page, I knew this was one activity I could make work safely for our whole family. So we tried it and it was a total hit.

Vera was shocked she could actually eat the food, actually all the kids were. And it made for a great interactive dinner.

Here’s what you will need for the Quesadillas:

  • Soft Flour Tortillas. I used Mission Organic Wheat Tortillas for Vera.
  • Paintbrush
  • Food Coloring – I used McCormick gel for coloring.
  • A few tiny drops of oil and water to dilute the coloring.
  • Shredded Mexican Cheese for the Quesadilla filling. I also used Cabot Sharp Cheddar Blocks that I shred myself for Vera, because I usually avoid any pre-shredded Cheese for her.
  • Sour Cream for the clouds. I used Dixie Sour Cream because of the squeezable pouch.
  • Butter optional* I like to press my quesadillas with butter in the pan to give them extra flavor.

I made some extra guac for the adults and pulled out one of my black Cauldrons from Halloween to fill with Tortilla Chips for our Pot o’ Gold Chips and Guac. The Tostitos Bite Size Rounds were the perfect size to make then look like gold coins and for the kids to dip as well.

Here’s the recipe for what I like to call my “No Fail Guac” because even my picky eater toddlers will eat it.

Guac Recipe

4 – 5 Ripe Haas Avocados

1 Tbsp Finely Chopped Cilantro

4 – 5 Limes

2 Tbsp Finely chopped Red Onion

1/3 of a Medium sized Jalapeno – finely diced without any seeds.

A pinch of Cumin Powder

1/2 Tbsp Minced Garlic

Dash of Olive Oil

Salt and Pepper to taste

Pitt and Scoop all Avocados into a bowl. Add cilantro, Onions, and Jalapeno to the mix. Add garlic, cumin, and salt and pepper to taste. Add a small dash of olive oil. Squeeze all lime juice into the mix. Squash with a fork and serve.

Let me know if you try it.

XX– G