Baby Food (Puree) - Tex-Mex Chicken and Potatoes

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This was inspired by a chicken quesadilla and turned out to be a hit with my 10 month old Jaron.

Preparation time: 40 min
Cooking time:

Difficulty: Easy - for beginners


1 whole chicken breast
1 whole red potato
1/2 cup diced onions
1/2 cup diced green bell pepper
1/2 cup corn
1/2 cup grated cheese
1 bunch fresh spinach (stems removed)
1 pinch fresh chopped cilantro(optional)
chicken broth


Place chicken in bottom of sauce pan. Cover chicken with water and place on medium-high heat;reduce heat once it comes to a simmer. Simmer for 30 minutes. (Must be cooked through well) Set chicken aside to cool.

Cover and steam all vegetables 8-10 minutes or until fully cooked. Place red potato in microwave safe dish, add water half way and cover. Cook on high for 8 minutes or until toothpick goes straight through.

Once chicken is cool enough to handle pull meat away from bone. (make sure there are no bones) Dice chicken and add to blender. Add vegetables, cheese and cilantro. Add 6-8 oz of broth to blender(depending on consistency desired), blend... Remove skin from red potato and add to blender. Blend until smooth and there are no lumps. Ready to Serve! Enjoy!

(Store leftovers in freezer by spreading leftovers in ice trays/covered in saran or any other preferred method)


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