Shark Quesadillas
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 385
- Total Fat
- 24
- Saturated Fat
- 12
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 12
- Cholesterol
- 57
- Sodium
- 553
- Total: 15 min
- Active: 15 min
Ingredients
Two 8-inch flour tortillas
1/2 cup shredded Mexican blend cheese
2 slices jarred roasted red peppers, halved
1 tablespoon unsalted butter
8 black olive slices
1/4 cup sour cream
Directions
- Quarter the tortillas, then use a paring knife to trim each quarter to the shape of an arch with a pointed top. Using the paring knife or kitchen shears, cut out the jagged shape of a shark's mouth, about 1 1/4 inches wide and 3/4 inch tall, in the bottom third of the arch in 4 of the tortilla pieces. These will be the top tortillas.
- Assemble the quesadillas: Divide the cheese among the 4 bottom tortillas. Place a strip of roasted red pepper across the bottom third of each bottom tortilla and arrange a top tortilla over it, making sure the red shows through the cut-out mouths.
- Melt the butter in a large nonstick skillet over medium-high heat. Arrange the 4 shark quesadillas in the skillet. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a serving plate. Dip the black olive slices in the sour cream and place 2 on each shark quesadilla for the eyes, using the sour cream to make them adhere.
- Serve with the remaining sour cream.