Wart-Topped Quesadilla Wedges

Wart-Topped Quesadilla Wedges

Give the lowly olive a ghoulish spin when it turns into a lumpy decoration for these Halloween snacks.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

8

servings

Cooking spray
4
Old El Paso® flour tortillas for burritos, 8 inch (from 11.5-oz package)
1/2
cup refrigerated original barbeque sauce with shredded pork (from 18-oz container)
2
teaspoons dill pickle relish
1/2
cup shredded Cheddar-American cheese blend (2 oz)
4
teaspoons shredded Cheddar-American cheese blend (1/3 oz)
8
pitted large ripe or green olives, cut in half lengthwise
  1. Heat oven to 375°F. Spray cookie sheet with cooking spray. Place 2 tortillas on cookie sheet. Spread half of barbeque sauce with pork over each tortilla. Sprinkle half of the pickle relish over each. Top each with 1/4 cup cheese and remaining tortillas. Spray top of each with cooking spray.
  2. Bake 10 to 12 minutes or until tortillas are lightly browned and filling is hot.
  3. Remove partially baked quesadillas from oven. Immediately drop 4 teaspoons cheese by 1/4 teaspoonfuls around edges of quesadillas, spacing evenly and making 8 piles of cheese on each. Top each pile of cheese with 1 olive half to resemble wart.
  4. Return to oven; bake about 1 minute longer or until cheese is melted. Let stand 5 minutes before serving. Cut each quesadilla into 8 wedges.
Makes 8 servings (2 wedges each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Assemble the quesadillas up to an hour ahead of time. Cover and refrigerate until you're ready to bake them.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 120
    • (Calories from Fat 50),
  • Total Fat 5g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 350mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.