Traditionally, Halloween brings to mind ghosts, goblins, and lots of tricks and treats featuring sugary sweets.  This year make Halloween a healthier holiday by starting traditions that include healthy snacks.

We don’t realize it but the snacks we eat can immediately impact the body.  For example, individuals who grapple with blood sugar levels find that blood sugar levels will rise and fall after eating a snack.  A high-fiber snack such as celery with bean dip that is slow to digest will help blood sugar levels from fluctuating and dropping too far.

When seeking fun trick-or-treat goodies for children, consider healthy choices such as mini boxes of raisins, pretzels, or popcorn snack packs. If you choose to give candy treats, check out the nutrition fact label and select candies with less sugar.  Sugar is loaded with calories and is not healthy for teeth. Additionally, over time, sugar can lead to a buildup of fat in the body increasing the risk of obesity, type 2 diabetes, heart disease, and some cancers.  For this reason, teaching healthy snack habits should begin at an early age.

Ingredients

• ▢ 12 corn tortillas
• ▢ 2 cups Roast Chicken, diced
• ▢ 3 tablespoons Salsa,
• ▢ 3 tablespoons Sour Cream
• ▢ 1 ½ tablespoons Green Chilies (roasted, canned or fresh), chopped
• ▢ Salt and pepper to taste
• ▢ 1 package sliced Monterey Jack or white Cheddar (white cheese)
• ▢ 1 package sliced Mild or Sharp Cheddar (dark orange)
• ▢ 1 small block of (light orange) cheese

Instructions

1. Preheat oven to 350 degrees.
2. Cut the tortillas into a triangle, leaving the bottom uncut and round (see diagram). Cut them in pairs so they will match together. Place all tortillas in a sealed zipper plastic bag to prevent drying out.
3. In a small bowl combine the salsa and sour cream; stir to mix.
4. In a medium mixing bowl combine the chicken, green chilies and salsa/sour cream and stir to completely combine. Salt and pepper to taste.
5. Place one side of a pair of cut tortillas on a large baking sheet. Spoon 1/3 cup of the chicken mixture onto the tortilla and evenly spread it over the tortilla. Place the corresponding tortilla on top of the chicken mixture. Repeat for all the tortillas to make 6 quesadillas.
6. Using kitchen scissors or a sharp knife, cut the cheese to cover the top tortilla in a candy corn pattern: white for the tip, dark orange for the middle (the largest section) and light orange for the top. Cover the whole tortilla. Repeat for the remaining quesadillas.
7. Place quesadillas in the oven. Bake until the cheese has totally melted but don’t over bake until the cheese is thin and runny (about 5 minutes). Remove from oven, trim any extra cheese if desired and serve.

Nutrition