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Wart-Topped Quesadilla Wedges

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4 flour tortillas (8 inch; from 11.5-oz package)
cup refrigerated original barbecue sauce with shredded pork (from 18-oz container)
2 teaspoons sweet pickle relish
cup shredded American Cheddar cheese blend (2 oz)
Cooking spray
4 teaspoons shredded American Cheddar cheese blend
8 pitted large green or ripe olives, cut in half lengthwise


Makes: 16


1. Heat oven to 375°F. Spray cookie sheet with cooking spray. Place 2 tortillas on cookie sheet. Spread ¼ cup barbecue sauce with pork over each tortilla. Sprinkle each with 1 teaspoon pickle relish and ¼ cup cheese. Top each with second tortilla. Spray tops 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 ¼ 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 look like wart.

4. Bake about 1 minute longer or until cheese is melted. Let stand 5 minutes before serving. Cut each quesadilla into 8 wedges.


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