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Making Chicken and Cheese Taquitos #kidsinthekitchen

I know teaching my son to cook and be self sufficient in the kitchen is so very important but it’s hard to do when he doesn’t want to learn. Shaun is 10 and uninterested in doing things for himself. He’s much rather spend his time playing video games and other boy stuff. Making these Chicken and Cheese Taquitos was a lesson in chopping, patience and listening to details.

Using leftover roasted chicken, veggies, and artisan cheese with some seasoning, we made a surprisingly tasty lunch. Consider checking artisan cheese online to get the right cheesy flavor while preparing the taquitos.

I would’ve preferred smaller corn tortillas but we used what we had on hand, burrito sized flour.

Making Taquitos #kidsinthekitchen

Shaun chopped up a couple cups of cooked chicken while Sabreena finely chopped red peppers. We added frozen corn, a cup of frozen corn and then spiced it up. I had the kids sniff each herb/spice and tell me what it reminded them of. Oregano smells like pizza and cumin smells like tacos.

Making Taquitos #kidsinthekitchen The details and patience part of this task came when it was time to roll up the taquitos. I had Shaun redo the rolling part if it wasn’t tight enough or if the filling came out. Moving them from the counter to the baking tray needed a gentle hand, one he doesn’t have. By the 5th one he understood to take it slow.

They got a brush of olive oil, went into a 425° oven and baked for 15 minutes. They were surprisingly very very good. I didn’t even complaints about the red pepper.

Making Taquitos #kidsinthekitchen

We’ll be making these again with a whole array of ingredients. Next time we’ll make pizza taquitos.

Come join me and my co-hosts, Sarah of Play to Learn with Sarah, Paula at Frosted Fingers and Sara at Sensibly Sara, each week linking up a post, new or old, that feature the theme Kids in the Kitchen. It doesn’t matter what you are doing as long as you are doing it together, enjoying it and learning something along the way.

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