Quesadillas And Nachos Are Fresh, Hot, Healthy, Easy Go-To Meals for Kids
The first post I ever wrote on here was about tacos and how the old greasy recipe from my childhood days has been transformed by many into ones choc full 'o veggies and healthy stuff. We are still rocking that taco recipe once a week because my kids love them and because leftovers provide lunches for a couple days. I've even used it for wining and dining other families, creating a big fixins bar with sides of rice and beans, as well as fresh guacamole and salsa. All kids love to build their own. I urge you try it. Made with ground turkey, they're comparatively lighter and so flavorful.
But I digress. I'm here to talk about the quesadillas and nachos made from the taco leftovers. Trying to create another round of tacos from the leftovers will bring you up short. But you can get several quesadillas or platters of nachos out of what's left, especially if you double the original taco recipe. Quesadillas brown quickly in a hot skillet and are easy to pack for school lunches, work lunches, or pic-nics. I swear, I haven't yet met a kid who wouldn't eat my taco quesadillas. Even two or three hours out of the pan.
Taco Quesadillas: They're easy to make. Just spread some taco meat mixture over a tortilla. I use whole wheat tortillas just to kick it up a notch and get a whole grain into the mouths of my babes. Grate or thinly slice the cheese of your choice over the meat mixture. Spoon on a little salsa if you like, but not too much, because you don't want the quesadillas to be wet and limp. They should be thin and crisp on the outside. To that end, don't spoon too much of anything into them. If they're too thick, they won't hold together and they'll be a mess in kids' hands. So keep the filling light. Top with another tortilla and pop it into a hot oiled skillet. Flip it when the bottom is browned and brown the other side. If they're too thick, they won't flip easily because everything will slop out the sides. BUT, if some cheese does melt out the side and brown on the pan, it makes an extra yummy crunchy bite. I purposely squish some cheese out to create some burnt cheese edge. Mmmmmm.
Slide the quesadilla out of the pan, cool, and cut into wedges. Spread guacamole on it to serve as a "glue" for holding shredded lettuce on top. This way, the lettuce won't roll off when you pick up a wedge. Dip it into salsa or eat it straight. Dice up some jalapenos or whatever your pleasure. The basic quesadilla with meat and cheese satisfies kids, but it's so easy to start with a basic and dress it up for adults.
Microwave Taco Nachos: Spread tortilla chips in a single layer over a microwave-safe plate. Drop bits of leftover taco meat mixture around over the chips. Grate the cheese of your choice on top, and spoon dollops of salsa on top of that. Microwave for 30 seconds and check the cheese. If it's melty to your satisfaction, then eat. Otherwise, microwave it in 30-second increments till it's like you like it. Use basics for kids, or add jalapenos, onions, beans, sour cream or whatever you like for the adults.
* Note to yourselves on tortilla chips: The best ones on Earth are Juanita's. Which you can get delivered to your door via Amazon Fresh. Coincidentally, Juanita's are also the least expensive. I originally bought them for that reason, but have never looked back because they are so good. And whenever I serve them, people ALWAYS compliment them. "Mmmm. These are better than restaurant ones."
--Sweet B
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