The city of Las Vegas may be home to countless celebrity chefs, but the next culinary star could be under your own roof. Next time you’re hungry for some quality time with the kids, try making one of these kid-friendly recipes with your children, courtesy of some of Vegas’ top chefs. With dishes this tasty, everyone will seem like a celebrity chef no matter what their age.
Border Grill – at Mandalay Bay
3950 Las Vegas Blvd. S.
Las Vegas, NV 89119
Border Grill co-chef/owners Mary Sue Milliken and Susan Feniger’s skillet chilaquiles are the perfect way to not only start your day, but also foster some creativity in the kitchen with your kids. The dish combines the classic favorite chips and salsa with cheese, chiles and avocado, and is a tasty way to enjoy leftover vegetables, beans and/or chicken the next day.
- 1 cup tomato salsa
- 2 cups chicken or vegetable broth
- 0.5 cups half and half
- 1 cup cooked leftover vegetables or pinto or black beans
- 1 cup cooked leftover chicken, shredded
- 6-8 cups corn tortilla chips
- 1 cup shredded cheese (Mexican manchego works well)
- 1 ripe avocado, diced into half-inch pieces
- 0.5 small red onion, diced
- 1-2 jalapenos, stemmed, seeded and minced
- 0.5 bunch cilantro, chopped
- 1 lime, cut into wedges
- 0.25 cups sour cream
- 4 fried eggs
In a large skillet, bring the salsa, broth and half and half to a boil. Add the vegetables and/or beans, chicken (if using) and tortilla chips. Over a low simmer, stir the mixture to ensure each chip is coated. In one to two minutes, add in the cheese. Continue to stir gently for another minute to distribute the cheese evenly. Next, add the avocado, onion, chiles and cilantro and stir well to distribute. Cook for one minute, just to heat through, and remove from stovetop. Divide among four warmed plates and top with a squeeze of lime and—if desired—a dollop of sour cream and/or a fried egg. Serve immediately for a resourceful breakfast that feeds four.
About Mary Sue Milliken and Susan Feniger:
The preeminent ambassadors of authentic Mexican cuisine, Border Grill co-chefs/owners Mary Sue Milliken and Susan Feniger have set the standard for gourmet Mexican fare for more than two decades. Pioneers of world cuisine since the creation of City Café and CITY Restaurant in Los Angeles back in the ‘80s, the pair is well known as Food Network’s “Too Hot Tamales.” In addition to authoring five cookbooks, both Milliken and Feniger have competed on Bravo’s “Top Chef Masters.”
Tacos & Tequila (T&T) – at Luxor
3900 Las Vegas Blvd. S.
Las Vegas, NV 89119
Families looking for a dish that’s fast and fun for lunch needn’t look any further. Executive chef Saul Ortiz of T&T dishes on a great PB&J quesadilla with bananas recipe.
- 1 flour tortilla
- 0.5 ounces melted butter
- Peanut butter
- Sliced bananas
To begin, take the melted butter and brush one side of the tortilla with it. Then, place the tortilla in a flat pan or comal (Mexican skillet). Spread the peanut butter gently, followed by the jelly. Heat up until warm and take the tortilla out of the pan/comal. Place sliced bananas on top and enjoy!
About Chef Saul Ortiz:
Chef Ortiz brings more than 20 years of experience to Tacos & Tequila (T&T) inside the Luxor. He began his career in Reno as a bus boy at the Iron Sword restaurant inside the Atlantis Casino Resort Spa before being promoted to prep cook. He later served as the executive chef at Atlantis’ 24-hour coffee shop and Café Alfresco before moving to Las Vegas to become the assistant executive chef at Pink Taco. Inspired by world-renowned chef Richard Sandoval, Ortiz sought to work for him and was later hired as an assistant executive chef at his restaurant Isla. He was quickly promoted to executive chef before moving over to Sandoval’s Tacos & Tequila in 2008.