Jack-O-Lantern Oven Quesadillas
This 3 ingredients only Halloween dinner idea can be made in less than 30 minutes and is a perfectly cheesy option for all the candy. Jack-O-Lantern Oven Quesadillas are not only kid-friendly but a great dinner for the whole family to grab before heading out to trick-or-treat.
Servings: 12 Servings
- 8 Buritto Tortillas any size tortilla will work.
- 2 tablespoons Olive Oil
- 4 ounces Shredded Monterey Jack Cheese
- 4 ounces Shredded Cheddar Cheese
Preheat the oven to 425ºF and spray a baking sheet with cooking spray.
Place the tortillas onto a cutting board and use the pumpkin cookie cutter to cut out an even number of pumpkins. You may need to use a knife to cut away any areas that the cookie cutter isn't getting.
Take half of the pumpkin-shaped tortillas and use a sharp-tipped knife to carve out a Jack-O-Lantern face on each one.
Place the plain pumpkin tortillas on a baking sheet and sprinkle a mixture of the cheese on top. Be careful not to add too much and try to keep the cheese away from the edge.
Place a jack-o-lantern face on top of each pumpkin and lightly brush the tops with olive oil.
Bake for 3 to 5 minutes, until the cheese begins to bubble and the tops are crispy.
- You don't need a cookie cutter to cut the quesadillas. Just a sharp-tipped kitchen knife is needed, which you can use to draw the shape of the pumpkin first and then cut out the face.
- Any size quesadilla will work, especially if you're just using a knife to cut them out. This will allow you to make larger versions.
- If you choose to add to the filling be careful not to overstuff the quesadilla and top all the additions with the cheese so it's closest to the Jack-O-Lantern face.
- Instead of cutting out the faces, you can use toppings to make the face. Try sliced olives for eyes or shape pepperoni into a mouth.
- Make-Ahead/Leftover Info: You can make these up to 3 days in advance or save any leftovers for up to 3 days in an air-tight container in the fridge.
- Freezing Instructions: I recommend wrapping each one individually or flash freezing them first before storing them in the freezer. To flash freeze, place the prepared quesadillas on a baking sheet in a single layer and cover them with plastic wrap. Place it in the freezer to freeze for 30 minutes. Remove and then place them all into a freezer-safe container. They will last for 2 months stored in the freezer.
Serving: 1serving | Calories: 154kcal | Carbohydrates: 10g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 247mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 167IU | Calcium: 160mg | Iron: 1mg