Ingredients
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4 tortillas, flour, whole wheat, or your preferred variety
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Shredded cheese, such as cheddar or Monterey Jack, for savory quesadillas
For Sweet Pumpkin Quesadillas
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Pumpkin purée
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Honey, for drizzling
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Ground cinnamon, a pinch
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Maple syrup, for serving, optional
Optional Savory Fillings and Toppings
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Cooked, shredded chicken
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Black beans
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Diced bell peppers or onions
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Spinach
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Guacamole, salsa, or sour cream, for serving
Instructions
Lay two tortillas on a cutting board. Using a small knife, carefully cut eyes, a nose, and a mouth into each tortilla to create a jack-o’-lantern face. These will become the tops of your quesadillas.
Leave the other two tortillas whole to use as the bases.
2. Prepare the Fillings
For savory quesadillas, sprinkle shredded cheese over the two whole tortillas. Add cooked chicken, black beans, or finely diced vegetables if desired.
For sweet pumpkin quesadillas, spread a thin layer of pumpkin purée over each whole tortilla. Drizzle lightly with honey and add a pinch of ground cinnamon. Avoid using too much filling so the quesadillas are easy to handle.
3. Warm the Face Tortillas
Heat a nonstick skillet over medium heat. Place one cutout tortilla in the dry skillet and cook for 2–3 minutes, until warmed through and lightly crisp. Remove and set aside. Repeat with the second face tortilla if making two quesadillas.
4. Heat the Filled Tortillas
Place one filled tortilla in the same skillet. Cook for about 2–3 minutes, until the cheese begins to melt or the pumpkin filling is warmed through.
5. Assemble the Jack-o’-Lanterns
Carefully place a warmed face tortilla on top of the filled tortilla. Continue cooking for another 1–2 minutes, until the bottom tortilla is golden and crisp.
Don’t flip the assembled quesadilla. Keeping the face side up helps prevent the filling from spilling out and keeps the jack-o’-lantern design visible.
6. Serve and Enjoy
Slide the quesadilla onto a plate and let it cool slightly before cutting or serving. Pair savory versions with guacamole, salsa, or sour cream. Serve sweet pumpkin versions with maple syrup on the side, if desired.
Notes
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Use a small knife: Carefully cut simple shapes into the tortillas, leaving enough tortilla intact to keep the face from tearing.
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Keep the filling modest: Too much filling makes the quesadilla harder to assemble and can obscure the design.
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Choose contrasting cheese: Cheddar or Monterey Jack melts well and makes the cutout face stand out.
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Cook over medium heat: High heat can brown the tortilla before the cheese melts or the filling warms through.
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Make the face easy to recognize: Triangular eyes and a zigzag mouth create a classic jack-o’-lantern look.
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Use a dry skillet: The tortillas can crisp without extra oil, especially in a nonstick pan.
