• 10-oz box frozen spinach, thawed
• 8 six-inch flour tortillas
• 1/2 cup prepared pesto sauce (in deli section of supermarket)
• 1 cup shredded reduced-fat monterey jack cheese
• 1 cup leftover diced cooked chicken

1. Squeeze excess liquid from the spinach. Place 4 tortillas on a work surface. Spread 2 tablespoons pesto on each tortilla, then top with 1/4 cup spinach.

2. Sprinkle each tortilla with 1/4 cup each cheese and chicken. Top with remaining tortillas and press firmly.

3. Heat a large skillet over medium heat and cook each quesadilla until cheese melts and tortillas are golden brown, about 3 minutes per side. Transfer to a plate. Cut each into quarters before serving.

How kids can help: Measure ingredients; squeeze spinach; assemble quesadillas.
Per quesadilla: 484 calories, 26 g fat (7 g saturated), 770 mg sodium, 44 mg cholesterol.

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