These adorable mini quesadillas make a perfect two-bite Halloween appetizer or a fun lunch box meal. Serve them with salsa, sour cream or guacamole and you’ll be sure to please both kids and adults.
Cooking With Friends Kitchen
20 large flour tortillas
2 cans black beans, drained and rinsed
2 tablespoons olive oil
3 garlic cloves, minced
1 large onion, diced finely
1 orange or yellow pepper, diced finely
1/8 cup cilantro, chopped finely
Juice from 1 lime
1 bay leaf
1 ½ teaspoons toasted cumin
1 diced jalapeno (optional)
Pepper to taste
2 cups mild shredded cheese (Cheddar, Queso Fresco or Monterey Jack)
In a medium size pot, heat the olive oil for a minute or two. Sauté garlic and onion for a few minutes and then add the diced peppers. Cook for about five minutes until the vegetables are tender and then add the drained beans, lime juice and seasoning. Let the mixture cook for about ten minutes and then puree using an immersion blender. Set the mixture aside.
Next, prepare a work surface with the tortillas, filling and cheese. Spread a thin layer of the bean mixture on a tortilla and then sprinkle with cheese. Cover with another tortilla and then cut various shapes using the sharp edge of a Halloween cookie cutter. (Save the scrap pieces and grill them along with the others for some funny shaped quesadilla snacks.) Repeat until all of the filling is used.
Pre-heat a griddle and spray with baking spray or coat with melted butter. Cook quesadillas for about three minutes per side. Serve with sour cream, salsa or guacamole.
If freezing them, cool for a few minutes and then place on a baking sheet uncovered in the freezer for about an hour until hardened. Transfer to a freezer safe bag, making sure to squeeze out any excess air.
Makes two dozen