Halloween Quesadillas with Chorizo
These Halloween quesadillas are filled with chorizo, peppers, and Cheddar, with jack-o’-lantern faces cut into the top tortillas. Your kids will love them!
Servings 4 quesadillas
Calories 618kcal
Equipment
- Small, sharp knife
- Skillet
- Wooden spoon
- Fine-meshed sieve
- Baking sheet
Ingredients
- 8 flour tortillas about 6 inches/ 16 cm in diameter, Note 1
- 9 oz soft chorizo
- 2 cups Cheddar grated, Note 2
- 1 small red bell pepper finely diced
- 2 green onions thinly sliced
- red pepper flakes to taste, optional, Note 3
- 1 teaspoon olive oil for brushing
- fine sea salt and ground black pepper
- salsa for serving, Note 4
Instructions
- Preheat the oven to 400°F/ 200°C and line the baking sheet with parchment paper.
- Cut the faces: Lay 4 tortillas flat on a cutting board. With the tip of a small, sharp knife, cut out two triangular eyes. Cut a curved line for the bottom of the smile. For the top, cut a short section, stop, and leave a small piece uncut to look like a tooth, then continue cutting and make another tooth if you like. Remove the cut tortilla pieces.8 flour tortillas
- Prepare chorizo: Remove the chorizo casings and tear it into smaller chunks. 9 oz soft chorizo
- Cook the chorizo: Heat the skillet over medium heat. Add the chorizo and cook for 3-4 minutes, breaking it into small pieces using the wooden spoon. Set a fine-mesh sieve over a heatproof bowl. Pour in the chorizo, drain off the excess fat, then return the chorizo to the skillet.
- Add the vegetables: Stir in the bell pepper and cook for 2–3 minutes until the peppers are softer. Add the green onions and cook for 1 minute. Season lightly with salt and pepper, and taste the chorizo mixture. Add red pepper flakes only if the chorizo is mild and needs more heat.1 small red bell pepper + 2 green onions + fine sea salt and ground black pepper + red pepper flakes
- Assemble: Arrange the 4 uncut tortillas on the prepared baking sheet. Divide half the Cheddar among them, add the chorizo filling, then top with the remaining Cheddar. Place a cut tortilla on each one, press gently to fix it a bit, and brush the tops lightly with olive oil.2 cups Cheddar + 1 teaspoon olive oil
- Bake for 7-9 minutes, until the cheese has melted and the tortillas are lightly golden (Note 5). Let them rest for 2 minutes, then serve with salsa, guacamole, sour cream, or ketchup.salsa
Notes
- Tortillas: I use flour tortillas that are about 6 inches/ 16 cm in diameter. The filling makes four quesadillas with this size. If your tortillas are larger, you will need more filling.
- Cheddar: I use orange Cheddar because its color shows through the cutouts.
- Red pepper flakes: Taste the chorizo filling before adding them. If the chorizo is already spicy, you won’t need any.
- To serve: These quesadillas are good on their own or with salsa for dipping. Guacamole and sour cream are also nice alongside. Ketchup works too; my husband loves it with quesadillas.
- Air fryer: Cook the quesadillas one at a time in the preheated air fryer at 350°F (180°C) for about 4 to 6 minutes, until the cheese melts and the tortillas are crisp. Air fryers vary, so check them early. Reheat leftovers at 350°F (180°C) for a few minutes, until hot and crisp again.
Nutrition
Serving: 1quesadilla | Calories: 618kcal | Carbohydrates: 33g | Protein: 29g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 97mg | Sodium: 819mg | Potassium: 198mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1793IU | Vitamin C: 39mg | Calcium: 499mg | Iron: 4mg