Kids Menu Recipe

Prepare filling

Combine the shredded cooked chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Toss to distribute seasoning evenly.

Assemble quesadillas

Lay out 3 tortillas. On each tortilla, sprinkle about 1/3 cup cheddar and 2 tablespoons monterey jack, then divide the seasoned shredded chicken evenly among them (about 2/3 cup chicken total used). Top with another 1/3 cup cheddar and 1 tablespoon monterey jack, then place the remaining tortilla on top to form a sandwich. Repeat for the remaining 3 tortillas (you will make 3 quesadillas total).

Cook quesadillas

Heat a large nonstick skillet over medium heat and add 1/2 tablespoon butter and a small drizzle of vegetable oil. When butter is melted and sizzling lightly, place one assembled quesadilla in the pan. Cook 2–3 minutes until golden brown and cheese begins to melt, then flip carefully and cook 2 more minutes on the other side until golden and cheese is fully melted. Reduce heat if the tortilla browns too quickly. Repeat with remaining quesadillas, adding the remaining butter as needed (about 1.5 tbs total used).

Serve

Cut each quesadilla into 4 wedges. Serve warm with mild salsa and sour cream on the side for dipping (divide salsa and sour cream so each child has a small portion).

Prepare hot dogs

If using wooden skewers, push one short skewer piece into each hot dog third to create a handle. Pat hot dog pieces dry with paper towel.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1 cup cornmeal, 2 tablespoons sugar, 2 teaspoons baking powder and 1 teaspoon salt. In another bowl beat the egg with 1 cup milk. Pour wet into dry and whisk until a smooth, slightly thick batter forms. If batter is too thick to coat, add up to 2 tablespoons more milk.

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 2–3 inches (about 4–6 cups depending on vessel). Heat oil over medium-high until it reaches 350°F (175°C) or a small drop of batter sizzles and rises immediately.

Batter and fry

Working quickly and in small batches, hold each hot dog piece by the skewer, dip into the batter to fully coat (allow excess to drip off), then carefully lower into the hot oil. Fry 2–3 minutes, turning as needed, until golden brown and cooked through. Remove with a slotted spoon to a paper towel–lined tray to drain. Repeat until all pieces are fried. Keep batches small to maintain oil temperature.

Serve

Let cool slightly and serve warm. Optionally serve with ketchup and mustard for dipping.

Cook pasta

Bring 6 cups of water to a rolling boil in a medium pot with 1 teaspoon salt. Add 3 cups elbow macaroni and cook according to package instructions until al dente (usually 7–9 minutes). Reserve 1/4 cup of pasta cooking water, then drain the macaroni and set aside.

Make cheese sauce

In the same pot melt 2 tablespoons butter over medium heat. Sprinkle 2 tablespoons flour over the melted butter and whisk constantly for 1 minute to make a roux. Gradually whisk in 1.5 cups milk until smooth. Cook, whisking, until the sauce thickens slightly (about 3–4 minutes). Reduce heat to low and stir in 2.5 cups shredded sharp cheddar and 2 tablespoons cream cheese until fully melted and smooth. If the sauce is too thick, whisk in up to the reserved 1/4 cup pasta water a tablespoon at a time to reach desired creaminess. Season with 1/4 teaspoon black pepper and additional pinch of salt to taste.

Combine and serve

Add the drained macaroni to the cheese sauce and stir until evenly coated. Warm through 1–2 minutes, then remove from heat. Portion into kid-size bowls and serve warm.