*This is a paid post
We went to Mexico for honeymoon back in 2009 and one of the things we loved about it was the food. It’s always nice to reminisce about our honeymoon and we try to eat Mexican food as much as possible as both Dave and I love it. We try to introduce it to the children when possible too and I was recently challenged by Blue Diamond to think of some tasty Mexican recipes for kids and this post is what I came up with.
Mexico is a country so full of colours, flavour and culture. A huge part of that is Mexican cuisine and it’s something that Dave and I have always loved so it’s something we couldn’t wait to try with the children and introduce them to bit by bit.
Chilli Wrap Pots are so easy to make and are a great alternative to chilli and rice or chilli and nachos. The recipe gives perfectly formed individual, edible dishes of chilli that the children love and can be served simple with a side salad.
Here is our Chilli Wrap Pots Recipe:
Chilli Wrap Pots
- 3 portion of beef chilli – I use my tried and tested Slow Cooker Beef Chilli recipe.
- Tortilla wraps
- 70 g grated cheese
- Grease a muffin tray and preheat the oven to 200C/400F/Gas 6
- Use a large cookie cutter to cut the tortilla wraps into circles big enough to line the holes in the muffin tin.
- Line the muffin tin with the tortilla circles.
- Fill each tortilla pot with chilli and sprinkle with cheese.
- Bake for 20-25 minutes or until browned.
Chicken Fajita Empanadas are another dish that the children love and that can be made in advance for a lunchbox or picnic. For dinner have them with salad and they can be as mild or as spicy as you like.
Here’s our Chicken Fajita Empanadas Recipe:
Chicken Fajita Empanadas
- 1 ready made puff pastry sheet
- 1 large chicken breast cut into small cubes
- 1 pepper cubed
- 1/2 an onion finely chopped
- Fajita spice
- 1 egg beaten
- Preheat the oven to 200C/400F/Gas 6
- Mix the chicken into the fajita spice mix and leave to absorb the flavours.
- Brown the chicken in a large frying pan. Add the onions and peppers and cook for a few minutes until softened.
- Lay the pastry sheet out onto a floured surface and cut large circles out of it using a saucer as a guide.
- Place a spoon of fajita mix onto one half of each circle and then fold the pastry over, using a fork to press down the edges.
- brush the top of each empanada with beaten egg and place in the oven for 25-30 minutes or until risen and browned.
Quesadillas are one of my favourite lunches and you can read a previous recipe here. This time I used good quality ham, sliced tomatoes, sliced mozzarella and fresh basil leaves for the filling.
Ham, Mozzarella, Tomato & Basil Quesadillas Recipe
Ham, Mozzarella, Tomato and Basil Quesadillas
- 2 to rtilla wraps per person
- 1 ball of mozzarella for 3-4 people
- 3 slices of ham per person
- 1/2 a tomato per person
- half a dozen fresh basil leaves per person
- spray oil
- Spray a large frying pan with oil and heat. When the oil is hot add a tortilla wrap to the pan. Layer ham, cheese, tomato and basil on the tortilla and place another tortilla wrap on top.
- Press the top down firmly with a turner and when the bottom is browned turn the whole thing over – this takes practice, things may fall out!
- Press the top down again whilst the bottom cooks and when brown remove from the pan.
- Cut into slices like a pizza and eat with your hands!
Do your children like Mexican food? What are your favourite Mexican dishes that you have introduced them to? It would be great to find out more Mexican inspired recipes that we could try with our own children at home.