Our family is taking a visit to Mexico in the kitchen by making Turkey Enchiladas and serving Cinnamon Tortilla Dippers for a festive dessert treat. We hope you’ll join us for a little dinner fun as we travel around the world with the Kids’ Culinary Passport series.
Turkey Enchiladas by Jodie Fitz
1 pound ground turkey
1/8 cup onions, chopped
Grape tomatoes, 1 pint
¾ teaspoon cumin
1 teaspoon salt
½ teaspoon chili powder
¼ teaspoon white pepper
1 cup chopped spinach, fresh
6 oz. enchilada sauce, mild
6 Tortilla wraps, whole grain
8 – 10 oz. Mexican blend, shredded
Cook the ground turkey in a frying pan; cooking off any excess juices. Add the chopped onions to the cooked meat and continue to cook, stirring occasionally, until the onions are soft. Place the tomatoes into a mini chopper or food processor; chop until very fine and juicy. Add the tomatoes, cumin, salt, chili powder and pepper to the meat mixture. Cut the fresh spinach into small pieces and stir it into the meat mixture and remove from the heat.
Pre-heat the oven to 350 degrees. Spread approximately a quarter of the enchilada sauce on the bottom in the bottom of a 13 x 9 pan; just enough to coat it. Sprinkle approximately a ¼ cup of cheese into the center of a tortilla and then place approximately ½ cup of the meat mixture over the cheese. To create a closed pocket, fold in two of the sides of the tortilla about an inch or two on each side and then roll it twice in the opposite direction. Place the closed tortilla seam down in the pan and repeat the process until all of the tortilla wraps have been completed. Pour the rest of the enchilada sauce over the tortillas and top with the remaining cheese. Bake for approximately 15 – 20 minutes, until the cheese has melted and the sauce is hot. If you prepare this the night before, allow for longer baking time.
Note: Little hands can help chop the fresh spinach with a plastic butter knife, help with the tomatoes, and assist with measuring.
Tortilla Dippers by Jodie Fitz
4 Whole grain tortillas
1 tablespoon sugar
1 ½ teaspoons cinnamon
6 – 8 oz. chocolate morsels
Pre-heat the oven to 375 degrees.
Mix together the sugar and cinnamon in a bowl and set aside.
Using a pizza cutter, cut each tortilla into eight triangular pieces by cutting the pizza into half, then fourth’s then eighth’s. Place the tortilla wedges onto a non-stick baking sheet. Using a basting brush or paper towel, simply wet the top of the tortilla and sprinkle the top with cinnamon-sugar. Bake for approximately 15-20 minutes, until the tortillas are crunchy, but only slightly browned. Remove them from the oven and let cool.
Melt the chocolate by placing the morsels into a glass bowl and heating them in the microwave on high for one minute. Stir until the chocolate has melted fully. If the chocolate needs to be melted further, place the bowl back into the microwave for 30 second intervals, stirring in between. Using a spoon, drizzle the melted chocolate back and forth on the tortilla’s and let set until the chocolate has hardened.
Dice the strawberries into small pieces and place them in bowl to serve with the cinnamon tortilla dippers.
Little Hands: Young children can cut the soft strawberries with a plastic knife. Simply remove the green and cut the strawberry in half first so that the fruit doesn’t roll for younger children.
Alternative Serving Option: Rinse, dry and slice the strawberries in half. Bake the tortillas as directed and drizzle the chocolate on top. Place a half of strawberry on each tortilla before the chocolate has set. Let the chocolate set and serve.
This post is part of our Kids’ Culinary Passport series, designed for parents and kids to cook and craft their way around the world together! Every week this month, we’ll feature a new country with a recipe and quick craft project. It’s FREE, fun, and educational. Share photos of your kids’ creations on Instagram using hashtag #KidsCulinaryPassport, or on our Inner Child Food Facebook Page.
Join us, and get your free printable passport with stamps here!