Recipe courtesy of Ingrid Hoffmann
Recipe courtesy of Ingrid Hoffmann
Episode:
Backyard Pool Party
Fishy-dilla Kids' Plate
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- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1298
- Total Fat
- 67 g
- Saturated Fat
- 27 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 122 g
- Cholesterol
- 416 mg
- Sodium
- 1565 mg
This great kids' plate will give them plenty of different things to munch without filling them up with too much sugar and junk food!
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1298
- Total Fat
- 67 g
- Saturated Fat
- 27 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 122 g
- Cholesterol
- 416 mg
- Sodium
- 1565 mg
Ingredients
Adobo:
Directions
- 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."
Adobo:
- 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.
Cook’s 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.
