CHICKEN FAJITAS WITH SPICE RUB

My husband, who grew up in Mexico, taught me years ago that anything wrapped in tortillas is always a smash hit. I set out this grilled chicken (seasoned with cumin, chili powder, and oregano) and assorted toppings and let guests build their own fajitas.

Kids can set toppings in bowls and rub the spices into the chicken (washing hands thoroughly afterward).

Ingredients

1 ripe avocado, cut into chunks and tossed in 1 teaspoon lime juice
Salsa
Sour cream
Fresh cilantro, chopped
4 tsp. ground cumin
4 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. salt
2 boneless, skinless chicken breasts, cut in half
1 small red or yellow pepper, sliced
1 onion, sliced
2 tsp. olive oil
4 8-inch flour tortillas

Directions

1. First, place your toppings (avocado, salsa, sour cream, and cilantro leaves) in separate bowls and set them on your table.

2. Next, make the rub. Combine the cumin, chili powder, oregano, and salt in a shallow bowl. Lightly rub the spices into the chicken with your fingertips until the meat is coated on all sides.

3. Heat your grill to medium. Grill the chicken on both sides, just until cooked through, about 8 minutes. Remove from the heat, slice thinly, and set it on a platter.

4. While the chicken is cooking, toss the pepper and onion in the olive oil. Set them on the grill, using a vegetable screen if desired, and cook for 5 to 8 minutes, turning once. Remove from the heat and set on the platter with the chicken.

5. Place the tortillas on the grill for 5 to 7 seconds on each side, turning with tongs, until hot. Set out the grilled chicken, pepper, and onion with the toppings and tortillas. Let guests assemble and roll their own fajitas. Serves 4 to 6.

SMOKY RICE AND BEANS

The secret ingredient in this rice dish is chipotle peppers (smoked jalapeños, available in cans at your supermarket). Just a touch of these peppers gives this dish a slight smokey flavor.

Kids can rinse and drain the canned beans and tomatoes and measure the rice and frozen corn.

Ingredients

l tbsp. olive oil
1/2 cup diced onion
1/2 tsp. ground cumin
1 tsp. minced canned chipotle pepper
l cup white rice
l cup canned black beans, drained and rinsed
1/2 cup canned diced tomatoes, drained
1/2 cup frozen corn (optional)
Salt and pepper
2 cups chicken broth
2 tbsp. chopped scallion greens (optional)

Directions

1. Heat the oil in a medium-sized saucepan over medium heat. Add the onion, cumin, and chipotle pepper. Cook for 5 minutes, stirring occasionally, or until the onion starts to soften.

2. Add the rice and stir to coat with the oil. Add the black beans, tomatoes, and corn, if desired. Season with salt and pepper. Add the chicken broth and bring to a boil.

3. Reduce the heat to low, cover, and simmer for about 25 minutes or until all the liquid is absorbed.

4. Remove from the heat and let stand for 10 minutes. Transfer to a serving bowl, then sprinkle with scallions, if desired.
Serves 4 to 6.

GREEN SALAD WITH CORN BREAD CROUTONS

We give our salads a south-of-the-border flavor with these chili powder croutons.

Kids can cut the toaster muffins into croutons with a plastic knife.

Ingredients

3 toaster corn muffins
1/4 tsp. chili powder
1 1/2 tbsp. olive oil

Directions

1. Sprinkle the toaster muffins with the chili powder (if you'd like more bite in your croutons, the chili powder can be doubled or even tripled).

2. Cut the muffins three ways in both directions to make 16 croutons (or use a cookie cutter to cut out shapes).

3. Add the oil to a large nonstick skillet and heat over medium-high until it's hot but not smoking. Carefully place the croutons in the skillet and cook, checking them frequently for burning and turning them when they are lightly brown and crisp (these cook fast).

4. When both sides are toasted, remove them from the skillet and set them on paper towels. Top your salads with the croutons. Serves 5 to 6.

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