Sunday's Plate

One of the new meals children are enjoying at school is quesadillas. We are making them on chicken days, and the children are eating every single one. It's always a delight when the serving trays are empty.

When we started serving these, we tried every kind of chicken arrangement we could think of, and what we found was the best one is ground chicken. We've been buying fresh chicken breasts and roasting them in the oven with taco seasoning. Then when they are cooked through, we've been grinding them in the Cuisinart.

We bought a quesadilla maker which squeezes the whole affair nicely.

When making quesadillas, we stack a flour tortilla, about three ounces of chicken, a couple of ounces of cheese - American melts beautifully, and cheddar tastes wonderful, and Monterrey Jack is delicious and check cheese chart for your favorite - and then another flour tortilla. This can be cooked in a quesadilla maker or on a pancake griddle. When the flour tortilla is crisp, it's time to serve. We cut our quesadillas into several pie shaped pieces and serve with sour cream and salsa.

For teachers, anything goes. On quesadilla days, we slice tomatoes, green peppers, onions, and sometimes salad.

Children love these little dream pies. They are a big finger food that are swallowed down better than any sandwich.