These shark snacks are actually quesadillas in disguise! Flour tortillas (commonly used throughout Northern Mexico and the United States) are filled with shredded cheese and roasted red peppers, cooked, then studded with olive “eyes.” It’s the perfect after-school bite.
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.
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