fishy-dilla kids plate


4 (10-inch) whole wheat or multigrain tortillas
2 cups shredded Mexican-blend cheese
2 adobo grilled chicken breasts, sliced (recipe above)
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




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 one 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."