A quick and fun Halloween dinner
I can’t even count how many times I’ve made this for Halloween. It’s not appeared on The Rose Table because I always make it on All Hallow’s Eve before taking my niece trick-or-treating and I figure no one wants the recipe on November 1! The whole fun of this is the carving of the faces.
I happened to find jalapeño tortillas here and I sometimes do sun-dried tomatoes for an orange jack-o-lantern but regular tortillas are just fine. Feel like making your own? Here’s my tortilla recipe.
I bake these in the oven because you don’t want fillings spilling out on a skillet. Every time I make these, I wonder why I never bake quesadillas any other time except Halloween! It’s so easy. Really the only time it takes to make this is spent carving the faces – and that’s just another fun activity for Halloween!
This is also great if you have picky eaters because a cheese quesadilla is just as fun for kids as a gourmet one. I like mine filled with colby jack cheese, leftover grilled chicken, black olives, cilantro, and green chilis. Throw them in the oven for ten minutes and you’re ready for a quick dinner that’s as fun to make as it is delicious to eat!
Tortillas (preferably orange such as jalapeño or sun-dried tomato)
Colby jack & cheddar cheese, grated
Suggested fillings: leftover grilled chicken, black olives, cilantro, green chilis or grilled bell pepper, avocado
- Preheat oven to 350 degrees. Set a tortilla on an ungreased cookie sheet. Sprinkle with a generous amount of grated colby jack cheese. Fill with your desired fillings, ending with grated cheddar cheese.
- Carve a jack-o-lantern face into a second tortilla using a paring knife. Have fun with it! Then set your jack-o-lantern face on top of the cheddar cheese. Bake for ten minutes and serve warm with sour cream, salsa, guacamole, and lime wedges.
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Read more about my Classic Halloween. Watch the episode: