Corn & Cheese Quesadilla Strips

Ingredients

• 1 small soft flour tortilla
• 3 tablespoons cheddar cheese (grated)
• 2 tablespoons corn kernels (canned, drained)
• 1/2 teaspoon olive oil

Method

1. 01

   Warm a non-stick pan over medium heat. Place a small soft flour tortilla in the pan.

2. 02

   Scatter grated cheddar cheese and drained corn kernels over one half of the tortilla.

3. 03

   Fold the tortilla in half over the filling and press gently.

4. 04

   Cook 2–3 minutes per side until golden and cheese is melted. Remove from pan.

5. 05

   Cool completely, then cut into thin strips or small triangles before serving.

How to offer

Place strips flat on the high chair tray. Always supervise during feeding. At 9 months, thin strips are ideal for developing pincer grasp. Ensure cheese is fully melted and tortilla is very soft. Cut tortilla edge off if too chewy.

Storage

Refrigerate in an airtight container up to 2 days. Reheat in a dry pan. Not recommended for freezing.