Fishy-dilla Kids' Plate
- 4 (10-inch) whole-wheat or multi-grain tortillas
- 2 cups shredded Mexican-blend cheese
- 2 Adobo Grilled Chicken Breasts, sliced, recipe follows
- 1 ripe avocado, halved, pitted, peeled, and thinly sliced
- 4 black olive slices
- 4 ounces whipped cream cheese, at room temperature
- 1/2 cup matchstick cut carrots
- 1 (5-ounce) container pimento cheese spread
- 1 cup goldfish or oyster crackers
- 1 tablespoon lemon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder or flakes
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley flakes
- 1 tablespoon achiote powder
- 1/2 tablespoon ground cumin
- 1 tablespoon salt
- 6 boneless skinless chicken breasts
- Nonstick cooking spray or oil
This great kids' plate will give them plenty of different things to munch without filling them up with too much sugar and junk food!
To make the quesadilla: Sprinkle 1/4 to 1/2 cup of cheese over half of a tortilla, add a few strips of the chicken, and fold in half to enclose. Heat a large nonstick skillet over medium heat. When the pan is hot, cook the tortillas until toasted and the cheese is melted, about 2 minutes per side. Repeat with the remaining tortillas, removing each to a plate. If your skillet is large enough, feel free to cook 2 at once.
Working 1 at a time, remove a quesadilla to a cutting board. Using kitchen shears or a pizza cutter, trim the folded side so its curve matches the open side of the tortilla. Put the quesadilla on a plate and lay the cut pieces on the end to make a fish tail. Arrange 4 to 5 avocado slices below the quesadilla to look like waves. Use a slice of black olive to make a fish eye and a matchstick carrot for the mouth.
Place a rounded tablespoon of cream cheese on the top left part of the plate and insert carrots into it, making an "anemone" to go with your fish. Place a rounded tablespoon of pimento cheese on the top right part of the plate and put a few goldfish around it, with a few nose-down in the "fish food."
Delicioso Adobo Grilled Chicken
Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.
Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
Yield: about 1/2 cup adobo, 6 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Ease of preparation: easy
Recipe courtesy Ingrid Hoffmann, 2008