This post may contain affiliate links. Please see our disclosure policy for more details.
If your child loves pizza but refuses vegetables… this is for you.
This pizza quesadilla has everything kids love! Melty cheese, warm pizza flavor, crispy tortilla, but with a simple veggie filling blended right in. It comes together in about 10 minutes and works for babies, toddlers, big kids, and honestly you too.
This is one of those “bridge meals” I come back to again and again. Familiar enough that kids feel safe, but with a little extra nutrition built in.
Why This Pizza Quesadilla Works
- Tastes like pizza – pizza sauce + cheese = instant familiarity
- Veggies are blended in – no big pieces to pick out
- Crispy outside, melty inside – the texture kids love
- Quick and flexible – lunch, dinner, snack, lunchbox. Here’s the ultimate guide to lunchbox for kids
- More filling – thanks to fiber + healthy fats
As a pediatric dietitian, this is exactly how I like to build meals: start with something they already love, hello cheese quesadilla, and gently build from there.
Table of Contents
Key Ingredients
- Baby spinach – you don’t have to be exact with the measurements here, just like for these spinach sweet potato muffins. Two large handfuls will do but you can certainly add less or more (but not too much more).
- Broccoli – be sure to cook first. Here’s a super in-depth post on how to cook broccoli for babies!
- Cannellini beans – you can also use great northern or chickpeas. This is a great way to add an iron-rich source. Will also make the filling creamier.
- Pizza sauce – you can use store-bought (make sure it’s thick) or homemade. Be sure to give my sugar free pizza sauce recipe a try! It’s super easy to make. Perfectly thick and bold-flavored. Feel free to use
- Soft Flour tortillas – I encourage you to opt for whole wheat for that boost of fiber and nutrition. Whatever your choice, be sure to get a soft one so you can fold over.
- Cheese – can use your favorite cheese here, such as mozzarella cheese, cheddar cheese, and parmesan cheese
- Optional add-ins – pepperoni, cooked chicken or sausage, mushrooms, bell peppers, olives
Easy Variations
- Classic pizza quesadilla
Skip the veggie blend and just use cheese + sauce + pepperoni - Extra veggie boost
Add carrots, zucchini, or cauliflower to the blend - Protein boost
Add shredded chicken, turkey, or beans - Air fryer pizza quesadilla
Cook at 375°F for 5–6 minutes, flipping halfway - Oven baked
Bake at 400°F for 8–10 minutes until crispy - Lunchbox version
Cook, cool completely, then pack (it holds up surprisingly well!). They taste great at room temperature or even cold (kind of like eating cold pizza if you are into that). Great for picnics and school lunch boxes.
How to Make Pizza Quesadilla
If your child won’t eat veggies, instead of pressuring, which does NOT work, get them involved in the cooking process! This is so easy to assemble. And another fun way to get your child involved – Make Green Smoothies!
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: Have your child measure and add spinach, broccoli, beans to a food processor/blender and blend.
Step 2: Spread a thin layer of pizza sauce on half of the tortilla
Step 3: Spread the vegetable mixture. Add a layer of cheese and fold over
Step 4: Cook in a skillet or griddle with some butter over medium to medium-high heat for 2-3 minutes until the bottom starts to brown and crisp up. Using a spatula, flip over the quesadilla and cook for an additional 2-3 minutes, until both sides are golden brown, crisp and cheese melts. Add more butter if desired.
Expert Tips
- Use a soft wholegrain flour tortilla. This way you’ll be able to fold over without it breaking. However, if you want to use corn tortilla, instead of folding, add filling to the entire tortilla and then top with another piece.
- This recipe yields 2 quesadilla but feel free to double or triple the recipe to feed your entire family.
- You have full control over how much of the vegetable mixture and cheese to add. If your child is really reluctant with the veggies, then you can start with a small amount and gradually increase in the future.
- Use a medium to large skillet. You want the quesadilla to fit lengthwise so it can get perfectly toasted.
- Cook over medium heat. This way the cheese will melt slowly and the tortilla will crisp up without getting burnt.
- Be sure to cool before slicing. I personally am an over-stuffer. If you divide the veggie mixture between two tortillas as the recipe suggests, the filling will likely spill out once you slice into 3 or 4 triangle pieces. In that case, just smoosh it back in. Again, you can decide how much filling you want to add to each tortilla.
Serving Suggestions For Babies and Toddlers
First, be sure your baby is developmentally ready to start solids! if you’re unsure, be sure to grab my FREE handout by signing up below
Is your baby 6 months old and up?
Learn all the secrets to starting solids safely while optimizing nutrition!
For 6-8 months old:
Mix pizza sauce and vegetable mixture and spread on top of toasted bread cut into strips the width of about two adult fingers pressed together
For 9-12 months:
Same as above except you can spread onto a toasted tortilla. You can also cut into bite-sized pieces once their pincer grasp develops, but I personally encourage you to keep offering large pieces so your child can learn to tear and take bites. This is especially effective if you have a shoveler.
Related post: Help! My child shoves too much food
For 12+ months:
Start by making a regular quesadilla and cut into strips or triangles. You have full control over how much cheese to add. I would start off with a small amount and gradually increase as your child grows older.
This is also the time when your child may start to become more picky. If your toddler refuses to eat a certain vegetable(s), it’s ok to add them into foods they do enjoy. At the same time, DON’T stop offering in its whole form.
Just one piece can go a long way!
Is your toddler becoming picky?
Arm yourself with these strategies that will transform your mealtimes!
Pizza Quesadilla FAQs
Cooked quesadilla will last in the fridge for up to three days. Just be sure to cool completely. To freeze, wrap individually and place in an airtight, freezer-safe bag or container. Reheat in skillet, oven or toaster oven for best results.
Can use non-dairy alternatives and use oil instead of butter for cooking
Highly recommended for the veggie version, but you can finely chop instead.
More Pizza Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Pizza quesadilla
Equipment
Ingredients
- 2 heaping handfuls of baby spinach
- 1/2 cup (50g) cooked broccoli
- 1/2 cup (80g) low or no-salt-added cannellini beans, rinsed and drained
- 2 whole wheat tortilla , , see note
- 2 tablespoons (or more) pizza sauce, homemade or store-bought
- 1/2 cup shredded mozzarella cheese
Instructions
- Add spinach, broccoli, and beans to a food processor/blender and blend, scraping down the sides as you go. I like to keep it a bit chunky to expose my kids to texture but feel free to add water (1-2 tablespoons) if you desire a smoother consistency
- Spread 1 tablespoon of pizza sauce (can add more if you wish) on half of each quesadilla.
- Divide the spinach mixture between two tortilla. You can add less if you wish.
- Add cheese. You also have full control of how much you want to add.
- Fold the tortilla over into moon shape
- Melt butter over medium heat in a skillet. Place quesadilla and cook for 3-5 minutes on each side, until golden brown and crispy
- Allow to cool slightly then slice into thirds or quarters.
Notes
- Be sure to use a thick sauce.
- Use a soft wholegrain flour tortilla. This way you’ll be able to fold over without it breaking. However, if you want to use corn tortilla, instead of folding, add filling to the entire tortilla and then top with another piece.
- Cook over medium heat. This way the cheese will melt slowly and the tortilla will crisp up without getting burnt.
- Be sure to cool before slicing.
I loved this! Can’t taste any specific veggie. For convenience sake, I used some frozen black bean puree I had at the right weight and frozen broccoli I’d previously steamed. Thawed them quickly in the microwave and tossed them into the blender with the spinach an added about a teaspoon of cottage cheese. I do think that the amount of the veggie mixture was a bit much for one, but I ate that one and it was delicious. Added extra pizza sauce and ranch to the side and my daughter and I destroyed these. Any extra mixture, I froze for next time. Absolutely making again!
Tried this for my son tonight and it was a success, which is HUGE since he’s been picky recently! He dove right in (even before the berries on his plate!) and ate it all. I was nervous, too, because he never had tortilla before, but I cut it up in small bites and he did fine. Thanks for another great recipe!
My go to for a toddler lunch. I’ve added sun dried tomatoes also, delicious! Thank you!
Aww love it! You’re welcome!
Such a creative way to add veggies to a quesadilla! My normal way of making quesadillas is so dull in comparison, haha. I like how the added sauce and pureed veg/beans brings so much more moisture to this than just melting cheese in a tortilla! Quite delicious, nutritious, and a great Friday night meal for my little boy (and me). Thanks 🙂
Love how versatile and creative you can get with quesadillas right? Glad you guys enjoyed this version!
Hi Min! Love your recipes! Quick question – is this freezer friendly?
I haven’t tried so I can’t say for certain. My only concern is that it might get too soggy upon thawing..