If it’s in the house, my kids would eat potato chips and chocolate all day long. What kid wouldn’t, right? As a parent, though, I yearn to make sure they are getting a healthy, balanced diet…even if that means in moderation we throw in a little sugar from time to time. We’ve been making snack quesadillas for a long time now. Honestly, before I even had kids I made them. But now, it’s a three way bonus. They are healthy (usually), the kids enjoy them, and Skibbles, our toddler, is at the age where she can just about make them herself.
On periscope last week, we made a peanut butter and banana quesadilla that was a huge hit with many of our viewers (WATCH THOSE SNACK QUESADILLAS MADE LIVE). As soon as that scope was over, I knew I had to get some of our other ideas up and in written form to share with all our friends that aren’t over there.
One of the best things about these snack quesadillas is that kids are free to pick the toppings. As parents, we all know that when kids pick they are more likely to eat what they are making. It’s one of the reasons we love the Mini Chef Mondays series so much. Skibbles, and now Baby, are much more likely to eat what we’re making because they are involved. It’s as simple as that. And who doesn’t love a kid that isn’t throwing a fit about what you’re feeding them?
We’re so excited to share four of our favorite snack quesadillas with you today. We also can’t wait for you to come up with some of your own ideas and share them with us. We are always looking for new ways to switch up the girls’ food choices, so please share in the comments below.
Also, this would make for an amazingly simple and fun snack bar at your next party or get together. When we are home, we just use a skillet, but I can see this being super fun with some griddles on the stove or grill too!
As always, we hope you enjoy!

- 2 tbsp peanut butter
- 1 banana sliced
- handful of chocolate chips
- 2 small flour tortilla shells
- 1/2 cup blueberries
- 1 1/2 tbsp peanut butter
- 1 1/2 tbsp plain Greek Yogurt
- 1/2 cup chocolate chips
- 1/2 cup mini marshmallows
- 1 tbsp peanut butter
- 1 tbsp grape jam
- 1 banana sliced
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Spread peanut butter on one side of both tortilla shells.
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On one side top peanut butter with banana slices and chocolate chips.
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Top with remaining tortilla shell
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Cook over medium until golden brown. Flip. Repeat. Eat.
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In a small bowl, heat peanut butter for 10 seconds in microwave
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Add yogurt and mix until well combined.
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Spread peanut butter mixture on one side of both tortilla shells.
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On one side top mixture with blueberries.
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Top with remaining tortilla shell
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Cook over medium until golden brown. Flip. Repeat. Eat.
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One on tortilla, add chocolate chips and marshmallow.
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Top with remaining tortilla shell
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Cook over medium until golden brown. Flip. Repeat. Eat.
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Spread peanut butter on one side of one tortilla shell.
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Spread jelly on one side of other tortilla shell.
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On peanut butter side add banana slices
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Top with remaining tortilla shell
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Cook over medium until golden brown. Flip. Repeat. Eat.
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Be sure to check out each of their Mini Chef posts as well!
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- Snack Quesadillas // We’re Parents
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- Olympics Chocolate Pretzel Bites // Giggles, Gobbles and Gulps
- Peach Tiramisu // Vegging at the Shore
- Real Fruit Healthy Slushies // O’Boy! Organic
- Olympic Themed Fruit Salad // My Mini Adventurer




















