Kid-friendly Bodaciously Bueno Breakfast Quesadillas + Zesty Blender Salsa + Latin Crushed Limeade Recipe - Sticky Fingers Cooking
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Family Meal Plan: Bodaciously Bueno Breakfast Quesadillas + Zesty Blender Salsa + Lovely Latin Crushed Limeade

Family Meal Plan: Bodaciously Bueno Breakfast Quesadillas + Zesty Blender Salsa + Latin Crushed Limeade

Bodaciously Bueno Breakfast Quesadillas + Zesty Blender Salsa + Lovely Latin Crushed Limeade

by Erin Fletter
Photo by Fabian Montano Hernandez/
prep time
40 minutes
cook time
10 minutes
4-6 servings

Fun Food Story

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Bodaciously Bueno Breakfast Quesadillas

Many kids have tried tortillas made from flour, but how about corn? If ever there was a recipe we wanted to make all the time, it's these breakfast quesadillas. They truly live up to their adjectives. Bodacious: outstanding or remarkable. Bueno: good, in Spanish. These are better than good. They're outstandingly good. This recipe comes from Mexico, but we also have a recipe from a different Spanish-speaking country, Argentina, that includes a salsa of sorts: chimichurri. However, this recipe has a more familiar kind of salsa with tomatoes. According to our research, salsa originated with the Inca people in South America. We can trace it back to the Incas, Mayans, and Aztecs—indigenous people of Mexico, Central, and South America. Spanish was not an official language of these places until Spaniards arrived and settled. Quesadillas (and tortillas) were virtually unknown in the United States until Mexicans brought them here. Much of what we love and enjoy today results from what people from different cultures have brought with them as they've moved. 

Some people throughout Mexico (and even in the United States) still practice the traditional method of making tortillas. Some even grow indigenous Mexican corn for masa and tortillas. It will be fun to talk about how tortillas are traditionally made while your kids are cooking this recipe. So be well, and eat well, or as they say in Spanish, "¡Buen provecho!"


Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Shopping List

  • 1 garlic clove
  • 2 green onions
  • few sprigs fresh cilantro, optional
  • 3 to 4 limes
  • 6 oz quesadilla, muenster, or Monterey Jack cheese **(see allergy subs below)**
  • 2 T butter or vegetable oil for cooking eggs
  • 3 eggs **(see allergy subs below)**
  • 1 1/8 tsp salt
  • 1 pinch ground black pepper
  • 1 14-oz can diced tomatoes
  • 6 to 8 corn tortillas
  • 2/3 C sugar
  • 1/8 tsp ground cumin
  • 3 C cold water

Fun-Da-Mentals Kitchen Skills

  • blend :

    to stir together two or more ingredients until just combined; blending is a gentler process than mixing.

  • knife skills :

    Bear Claw (growl), Pinch, Plank, and Bridge (look out for trolls)

  • mince :

    to chop into teeny tiny pieces.

  • shred :

    to reduce food into small shreds or strips (similar to grate).

  • squeeze :

    to firmly press or twist a food with fingers, hands, or a device to remove its liquid, like shredded potatoes, frozen and thawed spinach, or tofu.

  • strain :

    to separate liquids from solid foods or remove bigger food particles from smaller particles using a perforated or porous device like a strainer, sieve, colander, or cheesecloth.

  • whisk :

    to beat or stir ingredients vigorously with a fork or whisk to mix, blend, or incorporate air.

Equipment Checklist

  • Cutting board + kid-safe knife
  • Blender (or food processor)
  • Can opener
  • Measuring spoons
  • Skillet
  • Grater
  • Mixing bowl
  • Whisk
  • Heat-resistant spatula or pancake turner
  • Kid-safe or kitchen knife
  • Citrus juicer (optional)
  • Blender
  • Dry measuring cups
  • Liquid measuring cup


Bodaciously Bueno Breakfast Quesadillas

  • 6 oz quesadilla, muenster, or Monterey Jack cheese **(for DAIRY ALLERGY sub dairy-free/nut-free cheese, like Daiya brand)**
  • 3 eggs **(for EGG ALLERGY sub 1 can black beans, drained and rinsed—more info below)**
  • 1/2 tsp salt
  • 1 pinch ground black pepper
  • 1/2 14-oz can diced tomatoes, drained
  • 6 to 8 corn tortillas
  • 2 T butter or vegetable oil for cooking eggs

Zesty Blender Salsa

  • 1 garlic clove
  • 2 green onions
  • few sprigs fresh cilantro (optional)
  • 1 lime
  • 1/2 14-oz can diced tomatoes
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/8 tsp ground cumin

Lovely Latin Crushed Limeade

  • 2 to 3 limes
  • 1/2 C sugar or honey
  • 1/8 tsp salt
  • 3 C cold water

Food Allergen Substitutions

Bodaciously Bueno Breakfast Quesadillas

  • Dairy: Substitute dairy-free/nut-free cheese, like Daiya brand. Use vegetable oil to cook eggs.
  • Egg: For 1 egg, substitute 1 can black beans, drained and rinsed. Warm beans with tomatoes in your skillet with butter or vegetable oil, then scoop them out and assemble quesadillas as recipe instructs.


Bodaciously Bueno Breakfast Quesadillas

shred + crack + measure + whisk

Using a box grater, shred 6 ounces of cheese. Crack 3 eggs and add to a mixing bowl. Measure and add 1/2 teaspoon salt and 1 pinch of black pepper to the eggs. Whisk the eggs well!

drain + add + stir + scramble

Drain and add 1/2 can diced tomatoes to the eggs. Stir to mix. Then add 2 tablespoons of butter or vegetable oil to a skillet and turn up the heat to medium low. Once the butter is heated, add whisked eggs. Scramble over low heat until eggs are set. Scoop out eggs into a bowl and, if necessary, wipe out your skillet so you can use it to toast the quesadillas.

assemble + toast + enjoy!

Have 6 to 8 corn tortillas ready. Assemble the quesadillas by adding a layer of the shredded cheese onto a corn tortilla. Then add the scrambled eggs. Top with a second layer of cheese and a second tortilla. Toast the quesadillas in your skillet until the cheese is melted and tortillas are warm. Flip and toast the other side. Remove from the skillet and cut in halves or quarters. Repeat with the other tortillas. Serve with a spoonful of Zesty Blender Salsa (see recipe), and enjoy!

Zesty Blender Salsa

crush + peel + mince

Crush 1 garlic clove, peel it, and mince finely. Mince 2 green onions and add with the minced garlic to a blender or food processor. If using cilantro, mince the leaves from a few sprigs and add those, too.

slice + squeeze

Slice 1 lime in half and squeeze the juice into your blender or food processor.

scoop + measure + blend

Scoop 1/2 can diced tomatoes and set aside for another recipe, like Bodaciously Bueno Breakfast Quesadillas (see recipe). Pour the remaining 1/2 can diced tomatoes (including juice!) into your blender or food processor. Measure 1/2 teaspoon salt, 1 teaspoon sugar, and 1/8 teaspoon cumin and add to the tomatoes. Blend until smooth! Use as a dip with tortilla chips or top Bodaciously Bueno Breakfast Quesadillas with your homemade blender salsa.

Lovely Latin Crushed Limeade

wash + cut + squeeze + measure

Wash and cut 2 to 3 limes into wedges, squeeze the juice into your blender, and add the lime wedges. Measure and add 1/2 cup sugar, 1/8 teaspoon salt, and 3 cups cold water.

blend + strain + pour + enjoy!

Blend on high for about a minute to pulverize the limes, then strain the liquid into a pitcher, using a sieve, and discard the limes. Pour the juice into cups and enjoy!

Surprise Ingredient: Tortilla!

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Photo by Light and Vision/

Hi! I’m Tortilla!

"Hola! I'm a corn tortilla and a staple of Latin American cuisine, going back thousands of years. Mexicans and Central and South Americans use me like people in other countries might use other types of bread. They sop up sauce and soup with tortillas, put meat, eggs, veggies, and fruit on me and in me, and I'm an essential part of many dishes." 

History & Etymology

  • A tortilla is a flat, round, unleavened bread made from corn or wheat flour. It is one of the oldest foods of Central and South America. 
  • Mesoamericans began domesticating corn and other crops around 7,000 BCE. As a result, corn became a staple, and the people from Oaxaca in Mexico may have started making corn tortillas sometime from 1500 to 500 BCE. There is evidence of corn tortillas in Mesoamerica from 500 BCE. The starch in corn supplied the necessary energy for the people; corn of that day also contained protein and a little fat. Though corn was sometimes eaten raw on the cob, it was primarily stored dry and ground into cornmeal to make masa or corn dough.
  • The invention of masa, or corn dough, happened when the native people of Mexico discovered that soaking corn kernels in lime solution would loosen the kernel skins, which made masa possible. This process, called nixtamalization, also makes the corn easier to grind and stick together and improves the nutritional value and taste of the corn. In addition, it changes the structure of the proteins and carbohydrates of the corn and makes the ground grains stick together to form masa. 
  • The original name of tortillas, "tlaxcalli," came from the Aztecs. Tortilla means "little cake" and comes from the Spanish word "torta," which means "round cake." Spanish conquerors in Mexico named tortillas. 

Traditional Method of Making & Cooking

  • The traditional way of making tortillas is to grind the soaked kernels into masa on a stone slab. The masa can be white, yellow, or any color the raw corn is, but more importantly, consistency is key. The ingredients are simple, but the tortillas will not be perfect if the water temperature is not just right or not the correct quantity. Once the masa consistency is ideal, place a golf-ball-size amount between wet hands and pat it into a flat thin pancake. This way of making tortillas is still followed by some people today.
  • After pressing the masa into thin pancakes, quickly fry them on a "comal" or griddle, typically without oil. As they cook, the tortillas will puff up in spots (these spots deflate once you remove the tortilla from the heat). 
  • There are three colors of maize dough in Guatemala and Mexico for making tortillas: white, yellow, and blue (also called black) maize.

How to Eat

  • Tortillas are best eaten warm and straight off the comal (griddle). If you don't have access to fresh tortillas, warm them before eating, either in the microwave, oven, or stovetop. Besides quesadillas, tortillas are used for making tacos, enchiladas, chilaquiles, huevos rancheros, sopapillas, and chips, of course!


  • Corn tortillas contain an impressive amount of fiber, which is necessary to keep our digestive tracts in good shape.
  • Corn tortillas also have phosphorus. Our bones require phosphorus to regenerate, and so do our red blood cells. Phosphorus helps to keep our blood at just the right pH level. 
  • Corn tortillas are also a good source of magnesium, which supports muscle and nerve function. It also contributes to bone and heart health.


History of Quesadillas!

Photo by Valente Romero/
  • Quesadillas are a blend of Old and New World food. They were developed when Spanish settlers arrived in Mexico in the 1500s. 
  • The Spanish word for "cheese" is "queso," and quesadillas consist of tortillas filled with cheese and other ingredients, like salsa, guacamole, and cooked veggies and meats. You can make a quesadilla with one tortilla covered with cheese and then folded over. Or you can use two tortillas and put the cheese and other fillings between them. Then you cook it until the tortilla browns, and the cheese fully melts. 
  • Quesadillas were originally made with corn tortillas, but you can also make them with flour tortillas. Traditionally, they are cooked on a flat, smooth griddle called a "comal." However, if you don't have a griddle, you can also heat them in a frying pan on your stove or in the oven, air fryer, or even a microwave!

Let's Learn About Mexico!

Photo by Alena Darmel
  • Officially, Mexico's name is "The United Mexican States." It is one of several countries and territories in North America, including Canada and the United States of America.
  • Spanish is Mexico's national language, and Mexico is the largest Spanish-speaking country in the world. Mexican people didn't always speak Spanish, though. For thousands of years, Native Americans lived there and built great cities. The people had advanced language, education, and calendar systems, and they had very clever ways of raising food. Mexico is also the country with the largest number of native American speakers in North America. 
  • The capital of Mexico is Mexico City. Mexican legend says that Aztec leaders were told to build their great city of Tenochtitlan at the site where they saw an eagle sitting on a nopal cactus with a snake in its beak. That image is in the center of Mexico's flag. The Aztecs built their city on an island in the middle of a lake. The ruins of Tenochtitlan are at the center of Mexico City and still sit on top of a lake! As water is pumped out to serve the needs of the city's growing population, the city has been sinking at a rate of 6 to 8 inches per year.  
  • Indigenous Mexican people included the Aztecs in the central interior of the country, the Mayans of the Yucatan peninsula, and the Zapotec of the south. Spanish explorers landed in Mexico in the early 1500s, and they ruled Mexico for over 300 years. During this time of colonization, Mexico's Mesoamerican civilizations mixed with European culture.
  • Before the arrival of Spaniards, native Mexican food primarily consisted of corn, beans, peppers, tomatoes, sweet potatoes, squash, and herbs. Indigenous people occasionally hunted and added wild turkey, rabbit, deer, and quail to their largely vegetarian diets. Native royalty sipped chocolate drinks. Europeans introduced cattle, sheep, pigs, goats, chickens, sugarcane, and wheat to Mexico upon their arrival. 
  • Mexican cuisine uses chili peppers to give it its distinct flavor. Jalapeños, poblanos, and serrano peppers are commonly used in Mexican dishes. Dishes that include mole, a sauce made of dark chocolate, chili peppers, cinnamon, and other spices, may be served on special occasions, such as Día de los Muertos. 

What is it like to be a kid in Mexico?

  • Mexican children may live near the ocean or the gulf, in the desert, or in the mountains. 
  • Kids often live with extended family, including grandparents. Their full names include their father's and their mother's.
  • Most kids speak Spanish, but Mexico also recognizes 68 native languages. 
  • They attend school from September through June. Large schools have two shifts—one group in the morning and one in the afternoon. Students are usually required to wear uniforms. 
  • They may play soccer, baseball, and other sports. Jumping rope and other outdoor games are very popular. They might play a game similar to bingo called Lotería. It is played with picture cards and songs. 
  • Corn tortillas are a staple for kids, along with beans and rice. Dishes that include mole, a sauce often made of dark chocolate, chili peppers, cinnamon, and other spices, may be served on special occasions. 
  • A popular family holiday is Día de los Muertos (Day of the Dead), a celebration to remember and honor a family's ancestors. Family members decorate the graves of their relatives who have passed on. Typical foods served for this holiday include empanadas, tamales, pan de muertos (a sweet bread in which a ring with a tiny plastic skeleton is hidden), and calaveras de azucar (sugar candy skulls). 

Lettuce Joke Around

Today I gave out free coriander to those in need.

It was an act of cilantropy (philanthropy).

That's Berry Funny

Hot sauce asks a jar of salsa: "You’re really not that extreme are you?"

Salsa replies, “No. I was born to be Mild.”

THYME for a Laugh

What does a sad tortilla say? 

"I don’t want to taco bout it."

The Yolk's On You

What did the egg say to the other egg?

"Let's get cracking!"

THYME for a Laugh

Why did the tomato blush? 

Because he saw the salad dressing!

That's Berry Funny

What do you get when you cross a brontosaurus with a lime? 

A dino-sour!

That's Berry Funny

How do you fix a broken tomato? 

Tomato paste!

Lettuce Joke Around

Have you heard the joke about the tortilla? 

It was corny.

The Yolk's On You

What do citrus fruits like to eat? 


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