Fishy-dilla Kids' Plate
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1298
- Total Fat
- 67
- Saturated Fat
- 27
- Carbohydrates
- 48
- Dietary Fiber
- 7
- Sugar
- 5
- Protein
- 122
- Cholesterol
- 416
- Sodium
- 1565
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
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
Adobo:
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
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.