Chef Gail Simmons showed kids how to prepare an easy snack that's also healthy and delicious at the 2015 White House Easter Egg Roll. Check out the recipe and try it out at home!

#GimmeFive Filling Quesadillas

Recipe courtesy of Gail Simmons

The great thing about these quesadillas is that you can make so many variations depending on the time of year and what you're craving. Don't be afraid to experiment with different kinds of cheeses, proteins like shredded roast chicken, and fresh seasonal vegetables. The quesadillas are healthy, have great texture and are easy to make for kids of all ages! 

Serves 4

• 1 ear of corn, shucked
• Canola oil
• Salt
• Freshly ground black pepper
• 1 medium zucchini, sliced 1/8-inch thick (about 16 slices)
• 8 (8-inch) whole-wheat flour tortillas
• 1 cup shredded Monterey Jack cheese
• 4 scallions, white and green parts, thinly sliced (about 1/2 cup)
• 3 tablespoons chopped cilantro, plus more for garnish

Preheat a grill or grill pan to medium-high and brush with oil. Rub corn with a little oil and season with salt and pepper. Grill, turning, until lightly charred all over, 6 to 8 minutes total. Let cool slightly, then cut kernels off the cob. Meanwhile, lightly brush zucchini with oil and season with salt and pepper. Grill until tender, turning once, about 3 minutes per side.

Lay tortillas on a clean work surface. Leaving a 3/4-inch border, top four tortillas evenly with cheese, sprinkle with corn, zucchini slices, scallions and cilantro. Top each with another tortilla. Grill quesadillas until cheese is melted and tortillas are slightly browned, turning once, about 5 minutes total. Transfer each quesadilla to a cutting board and slice into 4 wedges. Garnish with more cilantro if desired. Serve hot.

Other variations:

• Cherry tomatoes, sautéed spinach, pitted olives, mozzarella and basil
• Sautéed mushrooms, grilled red peppers, grilled red onion, feta and parsley