By Nancy Whitney
Wylie culinary students are helping introduce healthy meal options to restaurant goers at Matt’s Tex Mex.
Led by faculty members Rob Richards and Melissa Rushing, students have been educated on substitutions that will provide a great taste while still maintaining health standards, the importance of calorie and salt control and much more.
Students shared their culinary creations June 17 at Matt’s in Garland. Menu options included Taco Pizza, Rollie Pollie Quesadilla’s, Veggie Soft Tacos and desserts Crazy Colors, Sweet Bites and Sweet Nachos.
The Taco Pizza is made with a corn tostada and topped with charro bean paste, taco meat, cheese and tomatoes.
Rollie Pollie Quesadillas are made with flour tortillas and are stuffed with squash, shredded chicken and melted cheese.
“The Rollie Pollie quesadillas are amazing,” City Councilman William Whitney said during the event. “I would have never known there was squash in it.”
The Veggie Tacos are made with flour tortillas, guacamole, sweet red bell peppers, charro beans and cheese.
“The students came up with the ideas,” Rushing said. “When they presented the steamed broccoli and mild ranchero dipping sauce I wondered what it would taste like, and it was wonderful. We are very proud.”
Students who contributed to the menu are Garret Cohron, Elvia Martinez, Lyric Boyea, Brittney Hathcoat, Brenda Gallegos and Errol Russell.
“These kids will enter the work force with something on their resumes that will put them ahead of others right of the bat,” Richards said. “This is an accomplishment that they should be very proud of.”
The meals will be included on the menu indefinitely and will be featured at all Matt’s restaurants.