Recipe courtesy of Ingrid Hoffmann

Fishy-dilla Kids' Plate

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
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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

  1. 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.
  2. 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.
  3. 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:

  1. 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.
  2. 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.

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