The After-School Snack (Homemade Tortilla Chips and Salsa)

Every day when the kids get home from school, they interrupt me from whatever I’m doing - writing, prepping for dinner, talking with Mom about her cable bill - and ask for a snack. Knowing full well that I packed them a stellar lunch (at least I thought so), the daily challenge is to try to create a light, somewhat-healthy snack that will keep them satiated until dinner. And here’s the kicker – it’s gotta be quick. Prepared and served in 10 minutes or less.

Today was no exception to the daily routine, so when Tommy assaulted me in the kitchen with a few of his friends (Kendal had cheer practice), I had to act fast. For a second I thought carrots and ranch might do the trick, but no, not when Tommy has friends over. He’ll complain. It’s time for Chef Mom to make some magic – homemade tortilla chips and (very) mild salsa.

What you’ll need:

 

1 Package of 6” White Corn Tortillas

½ Cup Vegetable Oil

2 Tomatoes, chopped

¼ Onion, chopped

1 Cup grated cheese (Monterey Jack, Colby, Mozzarella, or a cheese blend will do)

 

What you do:

 

First, and this is the hardest part, you’re going to have to get the oil at just the right temperature in a deep pan on the stove. I recommend setting the dial to about halfway between medium and high heat. If you have a fryolator, then use it, they’re the best, but for those of you who don’t, just make sure the oil doesn’t start to smoke. If it does, take it off the burner immediately.

 

Next, you’re going to cut your tortillas into fourths, making little triangle chips. Lay your tortilla chips in the hot oil, and flip them until they’re just starting to brown. Pull them off and lay them on a few paper towels to drain the excess grease. It’s OK if they’re a little underdone, they’re going in the oven soon.

 

While the oil is heating and the chips are frying, set the oven to 350 degrees F, and start chopping your vegetables. There are only two, I know, but my kids are picky (I have to chop my onions extra fine, so the kids can’t see them!)

Once your tortilla chips are fried and dried, arrange them on a baking sheet, and layer your cheese in, nacho-style. Place them in the oven for about 5-10 minutes, or until the cheese is nicely melted. Pull your crispy, cheesy tortilla chips out of the oven, put them on a serving platter, and spread the tomatoes and onions right on top (so the kids can’t avoid them!)

And there you have it - a simple, fast, and light snack that’s always a crowd-pleaser with the kids. Plus, it almost always holds them over until dinnertime (unless they’re making lunch trades that I don’t know about…)

 

Ta-da! - Lisa

Kid-Friendly Quesadillas

The cheese quesadilla: a certified classic. What could be better than a warm tortilla filled with gooey, melted cheese? I know Tommy can’t get enough of them, and I’ve actually got Kendal trying hers with peppers, tomatoes and onion (sometimes). There are countless combinations of cheeses you can use to recreate this dish (feel free to refer back to my cheese guide for ideas), but here’s a tried-and-true combo that my kids are quite fond of:


What you’ll need:

4 10” Burrito-size White Flour Tortillas
1/2 Cup Muenster cheese, shredded (do it yourself, please!)
1 Cup Colby cheese, shredded
1 Cup Quesadilla cheese, shredded


What you do:

With your pan set to low, lay your tortilla on an ungreased skillet. Without getting too close to the sides, distribute your cheeses evenly throughout. Let the open-faced quesadilla lay flat on the pan until the cheese at the edges just begins to melt, right before the tortilla starts to get crisp. Then, using a spatula, fold one half of the tortilla on top of itself. Flip regularly until the quesadilla is golden brown and the cheese is melted. Cut into fourths, and serve alone or with salsa (my kids hate sour cream, and start making vomiting noises at the sight of guacamole).


Bonus: Add some pieces of (cooked) chicken on top of the cheese to take this kid-friendly dish from snack to meal!