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Wart-Topped Quesadilla Wedges

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Betty Crocker Kitchens
Updated Sep 25, 2015
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Give the lowly olive a ghoulish spin when it turns into a lumpy decoration for these Halloween snacks.

Wart-Topped Quesadilla Wedges

  • Prep Time 10 min
  • Total 30 min
  • Servings 8
  • Ingredients 7
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Ingredients

  • Cooking spray
  • 4 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 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

Instructions

  • Step 
    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.
  • Step 
    2
    Bake 10 to 12 minutes or until tortillas are lightly browned and filling is hot.
  • Step 
    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.
  • Step 
    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.

Nutrition

120 Calories
5g Total Fat
5g Protein
14g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
50
Total Fat
5g
8%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
350mg
15%
Potassium
10mg
0%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
2g
Protein
5g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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