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Wart-Topped Quesadilla Wedges

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Prep 10 min
Total 30 min
Servings 8

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

By Betty Crocker Kitchens

September 25, 2015

Ingredients

Cooking spray

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)

teaspoons dill pickle relish

1/2

cup shredded Cheddar-American cheese blend (2 oz)

teaspoons shredded Cheddar-American cheese blend (1/3 oz)

pitted large ripe or green olives, cut in half lengthwise

Steps

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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.

Expert Tips

Assemble the quesadillas up to an hour ahead of time. Cover and refrigerate until you're ready to bake them.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 120
Calories from Fat: 50

% Daily Value

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;