Pumpkin Shaped Quesadillas
Cheese quesadillas cut into pumpkin shapes with a carved jack-o'-lantern face, griddled until golden and melty.
Ingredients
- 8 small (6-inch) flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese the orange color makes the carved face glow
- 1 tablespoon butter, softened for the skillet
- 1 small green bell pepper cut into small triangles for stems
Instructions
- Use a 4-inch pumpkin-shaped cookie cutter (or a butter knife) to cut 8 pumpkin shapes from the tortillas — 2 per quesadilla.
- With a small paring knife, carve a simple jack-o’-lantern face — two triangle eyes, a jagged mouth — into 4 of the pumpkin shapes. These will be the tops.
- Lay the 4 plain pumpkin shapes on a work surface. Sprinkle each with Monterey Jack, then cheddar, all the way to the edges. Top with a carved piece and press gently.
- Melt butter in a large nonstick skillet over medium heat. Cook the quesadillas in batches, 2 minutes per side, until golden and the cheese is fully melted, pressing lightly so the melted cheese shows through the face.
- Tuck a bell pepper triangle into the top edge of each quesadilla for a stem. Serve warm.
Notes
Cut and carved tortillas keep in the fridge up to 1 day before griddling — layer them between parchment. Best eaten fresh, since the cheese doesn't reheat as nicely once it sets.