Spaghetti tacos? Of course! It doesn’t get much more kid friendly than that! When I was a child, “kid friendly” meant a smaller portion of what Mom & Dad were having. Not today though. There seems to be an entire sub culture of recipes geared at just the young (not usually just the young at heart).
Just because they are young, doesn’t mean they can’t eat healthy. Spaghetti tacos at our house feature whole wheat spaghetti, ground corn taco shells, and fresh tomato sauce. And cheese of course. Lots of cheese. Watch for a new Kid Friendly recipe every Wacky Wednesday. Same bat channel, same bat time. Or something like that.
OAE (Oh, and enjoy)
- 2 Tbsp. butter
- 8 flour tortillas
- 1-1/2 cups shredded Monterey Jack cheese
- 1-1/2 cups shredded cheddar cheese
- 1/2 can diced green chiles, drained
- Spray a nonstick skillet with cooking spray. Heat over medium-high heat.
- Spread butter on one side of each tortilla. Flip over.
- Divided cheeses and green chiles among four tortillas, buttered side down.
- Top with remaining four tortillas as if making a sandwich, buttered side facing out.
- Place quesadillas, one at a time, in hot skillet.
- Cook, flipping once, until cheese is melted and quesadillas are golden brown, 1-2 minutes per side.
- Serve with guacamole, tomato salsa, sour cream and chili con queso.