Get kids out the door with full bellies on Halloween

If you have kids, you know that dinner on Halloween is not easy.

Getting them out the door with a little something in their stomachs besides candy is one of the few things you can do to wrangle a bit of order into this free-for-all holiday.

My kids are too old to really rein in their candy consumption, so I just make something simple and look forward to rooting around in their bags when they get back.

Quesadillas fit the bill nicely: Kids can pick up the cheesy wedges by hand and eat while they look around for the missing pieces of their costumes. After they’re on their way, the quesadillas pair nicely with a glass of wine for the grown-ups left manning the door at home.

This recipe of cheese, chicken and vegetables makes my family happy, but feel free to use what you like.

You can keep the quesadillas warm on a baking sheet in a 250 F (120 C) oven for 20 to 30 minutes.

Spinach, Mushroom and Chicken Quesadillas

Servings: 4 cup (250 mL) shredded sharp cheddar cup (250 mL) shredded Monterey Jack tbsp (30 mL) unsalted butter, divided oz (226 g) sliced mushrooms, any kind, or a mix tsp (2.5 mL) minced garlic cup (250 mL) roughly chopped spinach Kosher or coarse salt and freshly ground pepper to taste 8-inch (20-cm) flour tortillas cup (250 mL) shredded cooked chicken cup (60 mL) chopped pitted black olives (optional) Sour cream and salsa to serve Combine the two cheeses in a small bowl. Heat 2 teaspoons (10 mL) of the butter in a skillet with a cover over medium heat. When the butter has melted, add the mushrooms and saute for about 8 minutes. Continue cooking until all of the mushrooms’ liquid has evaporated, and they start to brown a bit. Add the minced garlic and stir for 30 seconds. Add the spinach, season with salt and pepper, and saute for two minutes until the spinach has wilted. Turn the vegetables onto a plate and set aside. Wipe out the skillet, then return it to medium heat and add a half teaspoon (2.5 mL) of butter. Place a tortilla in the pan and cook for 30 seconds, then flip the tortilla. Sprinkle 2 tablespoons (30 mL) of the cheese mixture over half of the quesadilla, and distribute about a couple of tablespoons/30 mL of both the sauteed vegetable mixture and the shredded chicken over the cheese, as well as some of the chopped olives, if desired. Top that with another 2 tablespoons (30 mL) of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and saute for about 2 minutes, then flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted, 2 to 3 minutes. Remove the quesadilla to a cutting board and let it sit for a minute before you slice into two or three wedges. Repeat until all of the quesadillas are cooked. Serve with salsa and sour cream.