Tortilla Bowls

I know my kids will eat more when they can serve themselves and build their own meal.  They would probably be very happy if we had a permanent salad bar in our kitchen. But, I don't make meals like this very often, mainly because I hate all the dishes that are produced.  It is so much easier when I just cook and plate it up for them.

Last night I played the good mom and did their favorite fix-it-yourself meal, Fajitas, with the usual options - lettuce, black beans, tomatoes, salsa, avocado, and chicken - but we changed it up a little by making tortilla bowls.

I have been seeing a lot of blogs using edible containers, I think partly because of the recent Daring Cooks Challenge, so I thought I would give it a try and it was a huge hit with the kids.  Using the bottom side of a muffin tin we arranged tortillas between the cups and then baked them at 350 until crispy, about 8-10 minutes.

Maggie had a great time designing different bowl shapes and would love to design a bowl for every meal.  Very simple, but one simple change made the meal a little more exciting and gave the kids an added an incentive to eat a little more.

This is my quick fix chicken I like to use when we have Fajitas.  I love it because you can use any type of precooked chicken, sometimes I pickup a rotisserie at the grocery store, but a lot of the time I use leftover chicken.  

Fajita Salad Chicken Filling

2 c. Cooked Chicken, shredded

1 small onion, diced

1 c. chicken broth

1 tsp. Cumin 

1/2 tsp Oregano

1/2 tsp Chili Powder

Saute onions until soft.  Add shredded chicken, broth and seasonings.  Cook until heated.  Serve with your favorite toppings.