Cheesy Quesadilla Faces recipe

Caroline

Sharing simple, flavorful recipes made with love and care.

Cheesy Quesadilla Faces have become a delightful and surprisingly regular feature in our kitchen, especially when I need a surefire way to get smiles (and veggies!) onto the dinner table. It all started on a particularly chaotic weeknight when I was wracking my brain for something quick, easy, and, most importantly, appealing to my notoriously picky eaters. Quesadillas are always a safe bet, but I wanted to add a little oomph to make dinner feel less routine. That’s when the idea of “faces” popped into my head, and it was an instant hit! The first time I made these, the kitchen transformed into a mini art studio as my kids helped arrange cheese and veggie features on their tortilla canvases. Dinner became an activity, and the best part? They ate everything – even the bell peppers they usually side-eye. Now, Cheesy Quesadilla Faces are requested at least once a month. They’re perfect for weeknight dinners, fun lunches, or even as a playful appetizer for casual gatherings. The recipe is incredibly adaptable, allowing for endless creativity with fillings and face designs. If you’re looking for a meal that’s both nutritious and entertaining, guaranteed to bring joy to both kids and adults, then you absolutely must try these Cheesy Quesadilla Faces. Get ready for some edible art and happy, full bellies!

Ingredients

The beauty of Cheesy Quesadilla Faces lies in their simplicity and the versatility of ingredients. You can keep it basic or get as creative as you like with fillings and facial features. Here’s a breakdown of what you’ll need, with suggestions for customization:

For the Quesadillas (The Canvas):

  • Large Tortillas: 8-10 (10-12 inch) tortillas, flour or whole wheat. Tortillas are the foundation of our edible faces. Large tortillas provide ample space for creating faces and are easier to handle on a griddle or pan. You can use flour tortillas for a softer texture or whole wheat tortillas for a slightly nuttier flavor and added fiber. Corn tortillas can also be used for a gluten-free option, but they are more prone to cracking and may require a bit more care when flipping. Consider using different sizes for variety – smaller tortillas can be used for “baby” faces or side dishes.
  • Shredded Cheese: 2-3 cups, cheddar, Monterey Jack, mozzarella, or a blend. Cheese is the glue that holds our quesadillas together and, of course, adds that delicious cheesy flavor that kids (and adults!) love. Cheddar cheese provides a classic, sharp flavor and melts beautifully. Monterey Jack is mild and creamy, offering a smooth melt. Mozzarella is known for its stretchy, gooey texture. A blend of cheeses can offer a combination of flavors and melting properties. Pre-shredded cheese is convenient, but shredding your own cheese from a block will often result in better melting and flavor due to the absence of cellulose additives. Consider using different colored cheeses like white cheddar and yellow cheddar for visual interest in your faces.

For the “Face” Features (Edible Decorations):

  • Eyes:
    • Black Olives: Sliced black olives are a classic and easy way to create eyes. Their dark color provides a good contrast against the cheese.
    • Green Olives: Sliced green olives offer a different color and slightly briny flavor for variety.
    • Cherry Tomatoes: Halved or quartered cherry tomatoes can make colorful and juicy eyes.
    • Bell Peppers (various colors): Small pieces of diced bell peppers (red, yellow, green) can be used for bright and colorful eyes.
    • Corn Kernels: A cluster of corn kernels can create fun, textured eyes.
    • Cheese Cutouts: Use a small round cookie cutter or knife to cut out small circles of a different cheese (e.g., white cheddar eyes on a yellow cheddar quesadilla).
  • Noses:
    • Bell Peppers (triangles or strips): Strips or triangles of bell peppers (red, yellow, orange) are perfect for noses and add a touch of sweetness.
    • Carrot Sticks (thinly sliced): Thinly sliced carrot sticks or rounds can create cute and slightly crunchy noses.
    • Cheese Strips: Strips of cheese (cheddar, Monterey Jack) can be used to fashion simple noses.
    • Broccoli Florets (small): Tiny broccoli florets can make quirky, textured noses.
    • Cucumber Slices (halved or quartered): Cucumber slices, halved or quartered, can provide a refreshing and cool nose.
  • Mouths:
    • Red Bell Pepper Strips (curved): Curved strips of red bell pepper are ideal for creating smiling mouths.
    • Carrot Sticks (curved): Thinly sliced and slightly curved carrot sticks can also form smiles.
    • Salsa Strips: A thin line of salsa (from a squeeze bottle or spoon) can create a flavorful and slightly spicy mouth.
    • Black Bean Puree (piped): Black bean puree, piped from a small bag or squeeze bottle, offers a dark and savory mouth option.
    • Cheese Strips (curved): Curved cheese strips can create smiling or frowning mouths.
  • Eyebrows/Hair/Other Features (Optional):
    • Green Onions (thin strips): Thin strips of green onions can be used for eyebrows, hair, or even mustaches.
    • Spinach (cooked, chopped): Cooked and chopped spinach can create leafy hair or eyebrows.
    • Shredded Carrots (for hair): Shredded carrots can make bright orange hair.
    • Black Beans (whole): Whole black beans can be used for freckles, pupils in eyes, or other small details.
    • Corn Kernels (for hair or teeth): Corn kernels can be arranged as hair, teeth in a smile, or other decorative elements.

Optional Fillings (Inside the Quesadillas):

  • Cooked Chicken or Turkey (shredded): Shredded cooked chicken or turkey adds protein and makes the quesadillas more substantial. Leftover rotisserie chicken or grilled chicken works perfectly.
  • Black Beans (canned, rinsed and drained): Black beans provide plant-based protein and fiber, adding a hearty and savory element. Canned black beans are convenient; just rinse and drain them thoroughly.
  • Corn (canned or frozen): Corn kernels add sweetness and texture. Canned corn should be drained; frozen corn should be thawed.
  • Salsa (mild or medium): Salsa adds flavor and moisture to the filling. Choose a mild or medium salsa depending on your spice preference and who you are serving.
  • Cooked Rice (brown or white): Cooked rice (brown or white) can add bulk and heartiness to the filling. Leftover rice is ideal.
  • Sautéed Vegetables (onions, peppers, zucchini): Sautéed vegetables like onions, bell peppers, and zucchini can boost the nutritional content and add flavor.
  • Refried Beans (canned): Refried beans add a creamy and savory element to the filling. Canned refried beans are convenient and come in various styles (vegetarian, traditional).

For Cooking:

  • Butter or Cooking Oil: For lightly greasing the griddle or skillet to prevent sticking and add a touch of flavor. Butter adds a richer flavor, while cooking oil (like vegetable or canola oil) is a neutral option.

For Serving (Optional):

  • Salsa: For dipping and extra flavor.
  • Sour Cream or Greek Yogurt: For a cool and creamy topping.
  • Guacamole or Avocado: For healthy fats and creamy texture.

Instructions

Creating Cheesy Quesadilla Faces is a fun and interactive process. It’s a great recipe to get kids involved in the kitchen! Here’s a step-by-step guide:

Step 1: Prepare Your Ingredients and Workspace

  1. Gather Ingredients: Assemble all your ingredients for the quesadillas, fillings (if using), and face features. Have everything prepped and ready to go. Shred cheese, dice vegetables, slice olives, etc.
  2. Set Up Workspace: Clear a clean workspace. Have your tortillas, cheese, fillings, and face feature ingredients organized and within easy reach. Set out plates or trays for assembling the quesadillas.
  3. Kid-Friendly Zone (Optional): If kids are helping, create a designated area where they can safely assemble their quesadilla faces. Provide small bowls for different face features and let them get creative!

Step 2: Assemble the Quesadilla Faces

  1. Lay Out Tortillas: Place a tortilla on a clean surface for each quesadilla face you want to make.
  2. Cheese Base: Sprinkle a layer of shredded cheese over one half of each tortilla, leaving the other half bare for folding over. This cheese layer will act as the “glue” for the fillings and face features.
  3. Add Fillings (Optional): If you are using fillings, spoon a small amount of your chosen filling(s) over the cheese on half of the tortilla. Be careful not to overfill, as this can make the quesadilla difficult to fold and cook. Distribute the filling evenly over the cheese.
  4. Get Creative with Faces: Now comes the fun part – creating the faces! Use your prepared face feature ingredients to create eyes, noses, mouths, and any other details you desire on the cheese and/or fillings. Encourage creativity and let everyone design their own unique faces.
    • Eyes: Place sliced olives, cherry tomato halves, bell pepper pieces, or corn kernels for eyes.
    • Noses: Arrange bell pepper strips, carrot slices, cheese strips, or broccoli florets for noses.
    • Mouths: Use curved red bell pepper strips, carrot sticks, salsa lines, or cheese strips for mouths.
    • Eyebrows/Hair: Use green onion strips, spinach, shredded carrots, or other ingredients for eyebrows or hair.
  5. Fold Tortillas: Carefully fold the bare half of each tortilla over the filled and decorated half, creating a half-moon shape. Gently press down on the folded edge to seal it slightly.

Step 3: Cook the Quesadilla Faces

  1. Heat Griddle or Skillet: Heat a large griddle or skillet over medium heat. Lightly grease the cooking surface with butter or cooking oil. You want the surface hot enough to melt the cheese and brown the tortilla, but not so hot that it burns before the cheese melts.
  2. Cook Quesadillas: Carefully place the assembled quesadillas onto the hot griddle or skillet, in batches if necessary to avoid overcrowding.
  3. Cook First Side: Cook for 2-3 minutes per side, or until the bottom tortilla is golden brown and crispy and the cheese inside is beginning to melt. Use a spatula to gently press down on the quesadillas as they cook to ensure even browning and melting.
  4. Flip Quesadillas: Using a spatula, carefully flip each quesadilla to cook the other side.
  5. Cook Second Side: Cook for another 2-3 minutes, or until the second side is golden brown and crispy and the cheese is fully melted and gooey. Ensure the quesadilla is heated through and the cheese is melted to your liking.
  6. Remove and Cool Slightly: Once cooked, carefully remove the quesadilla faces from the griddle or skillet and place them on a cutting board or plates. Let them cool for a minute or two before serving, as the filling and cheese will be very hot.

Step 4: Serve and Enjoy!

  1. Cut (Optional): You can serve the quesadilla faces whole as half-moons, or you can use a pizza cutter or knife to cut them into wedges or fun shapes (triangles, squares, etc.) before serving. Cutting can make them easier for little hands to manage.
  2. Serve Immediately: Serve the Cheesy Quesadilla Faces immediately while they are warm, cheesy, and the tortillas are crispy.
  3. Dipping Sauces (Optional): Offer dipping sauces on the side, such as salsa, sour cream, guacamole, or your favorite quesadilla dipping sauce.
  4. Garnish (Optional): Garnish plates with extra face feature ingredients or fresh cilantro sprigs for visual appeal.

Nutrition Facts (Per Quesadilla)

(Note: Nutritional information is an estimate and can vary based on specific ingredient brands, tortilla type, cheese type, fillings, and portion sizes.)

Servings: 8-10 quesadillas (depending on tortilla size)

Approximate Calories Per Quesadilla (plain cheese quesadilla, no fillings): 300-400 calories

Approximate Breakdown (per plain cheese quesadilla):

  • Protein: 15-20g (Good source of protein from cheese)
  • Fat: 18-25g
    • Saturated Fat: 10-15g (From cheese)
  • Cholesterol: 50-70mg
  • Sodium: 400-600mg (Moderate sodium content, primarily from cheese and tortillas)
  • Carbohydrates: 25-35g
    • Fiber: 2-4g (Higher in whole wheat tortillas)
    • Sugar: 2-4g (Naturally occurring sugars in tortillas and cheese)

Approximate Calories Per Quesadilla (with chicken, black beans, and corn filling): 450-550 calories

Approximate Breakdown (per filled quesadilla):

  • Protein: 25-35g (Excellent source of protein from chicken, cheese, and black beans)
  • Fat: 20-30g
    • Saturated Fat: 12-18g
  • Cholesterol: 70-90mg
  • Sodium: 500-700mg (Moderate sodium content, can vary depending on salsa and beans)
  • Carbohydrates: 40-50g
    • Fiber: 5-7g (Good source of fiber from black beans, corn, and whole wheat tortillas)
    • Sugar: 4-6g

Key Nutrients:

  • Protein: Cheese, chicken, and beans provide a good source of protein, essential for muscle building and satiety.
  • Calcium: Cheese is a good source of calcium, important for bone health.
  • Iron: Black beans and chicken contribute iron.
  • Fiber: Whole wheat tortillas and black beans are good sources of dietary fiber, promoting digestive health.
  • Vitamins and Minerals: Vegetables used as fillings and face features contribute vitamins and minerals, depending on the specific vegetables used.

Important Note: These are estimated values. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. Cheesy Quesadilla Faces can be a relatively balanced meal, especially when filled with lean protein and vegetables and using whole wheat tortillas. Choose lower-fat cheeses and control portion sizes to manage fat and calorie content. Sodium content can be moderate; opt for lower-sodium cheese and salsa options if sodium intake is a concern.

Preparation Time

Cheesy Quesadilla Faces are quick to prepare, especially if you have pre-cooked fillings ready. The assembly time is also part of the fun, especially when kids are involved!

  • Prep Time: 20-30 minutes (includes ingredient prep, chopping vegetables, shredding cheese, assembling face features)
  • Cook Time: 15-20 minutes (cooking quesadillas in batches)
  • Total Time: 35-50 minutes

Time Breakdown:

  • Ingredient Prep: 20-30 minutes (can be reduced if using pre-shredded cheese and pre-chopped vegetables)
  • Quesadilla Assembly: 10-15 minutes (can be faster or slower depending on complexity of faces and number of helpers)
  • Cooking Quesadillas (per batch): 5-7 minutes (cooking in batches may extend total cook time)

This recipe is perfect for a relatively quick weeknight meal or a fun weekend lunch. You can further reduce prep time by using pre-cooked chicken or beans, and by keeping the face designs simple.

How to Serve

Cheesy Quesadilla Faces are not only delicious but also visually appealing, especially to children. Here are some fun and creative ways to serve them:

  • Individual Plates as “Portraits”: Serve each quesadilla face on individual plates, presenting them like edible portraits. This is especially fun when everyone has designed their own unique face.
  • Cut into Shapes for Sharing: Cut the quesadillas into wedges, triangles, squares, or other fun shapes using a pizza cutter or cookie cutters. Arrange the shapes on a platter for sharing as appetizers or a fun family-style meal.
  • With Dipping Sauces in “Paint Palettes”: Arrange small bowls of dipping sauces (salsa, sour cream, guacamole) around the platter of quesadilla pieces, mimicking a paint palette. This encourages dipping and adds extra flavor options.
  • “Face Parts” Platter: For a more interactive serving style, arrange the cut-up quesadilla shapes on a platter alongside small bowls of the “face feature” ingredients (olives, bell peppers, etc.) and dipping sauces. Let everyone assemble their own mini quesadilla faces right at the table!
  • Themed Face Nights: Create themed quesadilla face nights!
    • Monster Faces: Use green olives for bulging eyes, jagged bell pepper strips for teeth, and shredded carrots for wild hair to make spooky monster faces.
    • Animal Faces: Create animal faces like cats, dogs, or bears using olives for eyes, carrot sticks for whiskers, and bell pepper pieces for ears.
    • Emoji Faces: Try to recreate popular emoji faces using olives, bell peppers, salsa, and other ingredients to mimic smiles, winks, and other expressions.
    • Holiday Faces: Make faces for holidays like pumpkins for Halloween, snowmen for winter, or hearts for Valentine’s Day.
  • Side Dishes for a Balanced Meal: Serve Cheesy Quesadilla Faces with complementary side dishes to create a balanced meal:
    • Fresh Salad: A simple green salad or a colorful chopped salad adds freshness and vegetables.
    • Fruit Salad or Fruit Skewers: A fruit salad or fruit skewers provide sweetness and vitamins.
    • Vegetable Sticks with Hummus: Carrot sticks, cucumber sticks, bell pepper strips, and celery sticks with hummus offer extra veggies and protein.
    • Corn on the Cob or Steamed Corn: Corn on the cob or steamed corn kernels are a kid-friendly and nutritious side.
    • Black Beans or Rice: A side of black beans or rice can complement the quesadilla fillings and add extra heartiness.
  • Beverage Pairings:
    • Milk or Chocolate Milk: Classic kid-friendly choices.
    • Juice (Orange, Apple, Grape): Another kid-approved option.
    • Sparkling Water with Lime or Lemon: A refreshing and lighter choice for adults.
    • Iced Tea or Lemonade: Good for a casual meal.

Additional Tips for Perfect Cheesy Quesadilla Faces

To ensure your Cheesy Quesadilla Faces are a hit every time, here are five helpful tips:

  1. Don’t Overfill the Quesadillas: Resist the urge to overload the quesadillas with filling. Overfilling makes them difficult to fold, cook evenly, and can lead to fillings spilling out. A thin layer of cheese and a moderate amount of filling are ideal.
  2. Use Medium Heat for Cooking: Cook the quesadillas over medium heat. If the heat is too high, the tortillas will brown too quickly before the cheese is fully melted. Medium heat allows the tortillas to become golden and crispy while ensuring the cheese melts perfectly and the filling heats through.
  3. Press Gently While Cooking: Use a spatula to gently press down on the quesadillas as they cook. This helps to ensure even contact with the griddle or skillet, promoting even browning and melting of the cheese.
  4. Get Creative with Face Features, But Keep Them Edible: Encourage creativity with face designs, but make sure all the “face feature” ingredients are edible and appropriately sized for easy consumption. Avoid using toothpicks or non-edible decorations that could pose a choking hazard, especially for young children.
  5. Prepare Ingredients Ahead of Time: To make the assembly process smoother and faster, especially if you are making a large batch or involving kids, prepare all your ingredients in advance. Shred cheese, chop vegetables, slice olives, and have everything organized in bowls or containers. This “mise en place” approach will make the cooking process much more efficient and enjoyable.

Frequently Asked Questions (FAQ)

Here are five frequently asked questions about making Cheesy Quesadilla Faces, along with helpful answers:

Q1: Can I make Cheesy Quesadilla Faces ahead of time?

A1: While Cheesy Quesadilla Faces are best served fresh and warm, you can prepare some components ahead of time to save time on the day of serving. You can shred cheese, chop vegetables, and prepare fillings in advance and store them in the refrigerator. Assembling the faces and cooking them is best done just before serving for optimal texture and cheesiness. Cooked quesadillas can be kept warm in a low oven (around 200°F or 90°C) for a short period, but they are best when freshly made.

Q2: Can I bake Cheesy Quesadilla Faces instead of cooking them on a griddle?

A2: Yes, you can bake Cheesy Quesadilla Faces, although the tortilla may not get as crispy as it does on a griddle or skillet. To bake them, preheat your oven to 375°F (190°C). Place the assembled quesadillas on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until the cheese is melted and the tortillas are lightly golden. Baking is a good option for making a large batch at once. You can also broil them briefly at the end for extra browning, but watch carefully to prevent burning.

Q3: What are some vegetarian filling options for Cheesy Quesadilla Faces?

A3: There are many delicious vegetarian filling options for Cheesy Quesadilla Faces:

  • Black Beans and Corn: A classic and hearty vegetarian filling.
  • Refried Beans: Creamy and savory, refried beans are a great base filling.
  • Sautéed Vegetables: Sautéed onions, bell peppers, mushrooms, zucchini, spinach, or sweet potatoes.
  • Roasted Vegetables: Roasted vegetables like broccoli, cauliflower, or butternut squash.
  • Cheese and Salsa: A simple but flavorful vegetarian option with just cheese and salsa.
  • Spinach and Feta: A Mediterranean-inspired filling with spinach and feta cheese.
  • Mashed Sweet Potato and Black Beans: A sweet and savory combination.
  • Hummus and Roasted Red Peppers: A Middle Eastern twist with hummus and roasted red peppers.

Q4: How can I make Cheesy Quesadilla Faces healthier?

A4: You can make Cheesy Quesadilla Faces healthier with a few simple swaps and additions:

  • Use Whole Wheat Tortillas: Whole wheat tortillas provide more fiber than white flour tortillas.
  • Choose Lower-Fat Cheese: Use reduced-fat or part-skim mozzarella or cheddar cheese.
  • Load Up on Vegetables: Add plenty of vegetables to the fillings and as face features to boost nutrient content.
  • Lean Protein Fillings: If using protein, opt for lean options like shredded chicken breast or black beans.
  • Control Portion Sizes: Be mindful of portion sizes, especially for children.
  • Serve with Healthy Sides: Pair quesadillas with a side salad, vegetable sticks, or fruit salad for a balanced meal.
  • Use Avocado or Guacamole Instead of Sour Cream: Avocado or guacamole provides healthy fats and nutrients compared to sour cream.

Q5: Can I use different types of cheese for Cheesy Quesadilla Faces?

A5: Absolutely! Feel free to experiment with different types of cheese for your Cheesy Quesadilla Faces to vary the flavor and texture. Great cheese options include:

  • Cheddar: Classic, sharp flavor and good melting properties.
  • Monterey Jack: Mild, creamy, and melts very smoothly.
  • Mozzarella: Stretchy, gooey melt, milder flavor.
  • Pepper Jack: Adds a spicy kick.
  • Colby Jack: Mild and melts well, good for kids who prefer milder flavors.
  • Queso Oaxaca: A Mexican cheese that melts beautifully and has a stringy texture.
  • A Blend of Cheeses: Combine different cheeses for a more complex flavor profile and melting texture. For example, a blend of cheddar and Monterey Jack, or mozzarella and provolone.
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Cheesy Quesadilla Faces recipe


  • Author: Caroline

Ingredients

For the Quesadillas (The Canvas):

  • Large Tortillas: 8-10 (10-12 inch) tortillas, flour or whole wheat. Tortillas are the foundation of our edible faces. Large tortillas provide ample space for creating faces and are easier to handle on a griddle or pan. You can use flour tortillas for a softer texture or whole wheat tortillas for a slightly nuttier flavor and added fiber. Corn tortillas can also be used for a gluten-free option, but they are more prone to cracking and may require a bit more care when flipping. Consider using different sizes for variety – smaller tortillas can be used for “baby” faces or side dishes.
  • Shredded Cheese: 2-3 cups, cheddar, Monterey Jack, mozzarella, or a blend. Cheese is the glue that holds our quesadillas together and, of course, adds that delicious cheesy flavor that kids (and adults!) love. Cheddar cheese provides a classic, sharp flavor and melts beautifully. Monterey Jack is mild and creamy, offering a smooth melt. Mozzarella is known for its stretchy, gooey texture. A blend of cheeses can offer a combination of flavors and melting properties. Pre-shredded cheese is convenient, but shredding your own cheese from a block will often result in better melting and flavor due to the absence of cellulose additives. Consider using different colored cheeses like white cheddar and yellow cheddar for visual interest in your faces.

For the “Face” Features (Edible Decorations):

  • Eyes:

    • Black Olives: Sliced black olives are a classic and easy way to create eyes. Their dark color provides a good contrast against the cheese.
    • Green Olives: Sliced green olives offer a different color and slightly briny flavor for variety.
    • Cherry Tomatoes: Halved or quartered cherry tomatoes can make colorful and juicy eyes.
    • Bell Peppers (various colors): Small pieces of diced bell peppers (red, yellow, green) can be used for bright and colorful eyes.
    • Corn Kernels: A cluster of corn kernels can create fun, textured eyes.
    • Cheese Cutouts: Use a small round cookie cutter or knife to cut out small circles of a different cheese (e.g., white cheddar eyes on a yellow cheddar quesadilla).

  • Noses:

    • Bell Peppers (triangles or strips): Strips or triangles of bell peppers (red, yellow, orange) are perfect for noses and add a touch of sweetness.
    • Carrot Sticks (thinly sliced): Thinly sliced carrot sticks or rounds can create cute and slightly crunchy noses.
    • Cheese Strips: Strips of cheese (cheddar, Monterey Jack) can be used to fashion simple noses.
    • Broccoli Florets (small): Tiny broccoli florets can make quirky, textured noses.
    • Cucumber Slices (halved or quartered): Cucumber slices, halved or quartered, can provide a refreshing and cool nose.

  • Mouths:

    • Red Bell Pepper Strips (curved): Curved strips of red bell pepper are ideal for creating smiling mouths.
    • Carrot Sticks (curved): Thinly sliced and slightly curved carrot sticks can also form smiles.
    • Salsa Strips: A thin line of salsa (from a squeeze bottle or spoon) can create a flavorful and slightly spicy mouth.
    • Black Bean Puree (piped): Black bean puree, piped from a small bag or squeeze bottle, offers a dark and savory mouth option.
    • Cheese Strips (curved): Curved cheese strips can create smiling or frowning mouths.

  • Eyebrows/Hair/Other Features (Optional):

    • Green Onions (thin strips): Thin strips of green onions can be used for eyebrows, hair, or even mustaches.
    • Spinach (cooked, chopped): Cooked and chopped spinach can create leafy hair or eyebrows.
    • Shredded Carrots (for hair): Shredded carrots can make bright orange hair.
    • Black Beans (whole): Whole black beans can be used for freckles, pupils in eyes, or other small details.
    • Corn Kernels (for hair or teeth): Corn kernels can be arranged as hair, teeth in a smile, or other decorative elements.

Optional Fillings (Inside the Quesadillas):

  • Cooked Chicken or Turkey (shredded): Shredded cooked chicken or turkey adds protein and makes the quesadillas more substantial. Leftover rotisserie chicken or grilled chicken works perfectly.
  • Black Beans (canned, rinsed and drained): Black beans provide plant-based protein and fiber, adding a hearty and savory element. Canned black beans are convenient; just rinse and drain them thoroughly.
  • Corn (canned or frozen): Corn kernels add sweetness and texture. Canned corn should be drained; frozen corn should be thawed.
  • Salsa (mild or medium): Salsa adds flavor and moisture to the filling. Choose a mild or medium salsa depending on your spice preference and who you are serving.
  • Cooked Rice (brown or white): Cooked rice (brown or white) can add bulk and heartiness to the filling. Leftover rice is ideal.
  • Sautéed Vegetables (onions, peppers, zucchini): Sautéed vegetables like onions, bell peppers, and zucchini can boost the nutritional content and add flavor.
  • Refried Beans (canned): Refried beans add a creamy and savory element to the filling. Canned refried beans are convenient and come in various styles (vegetarian, traditional).     For Serving (Optional):

    • Salsa: For dipping and extra flavor.
    • Sour Cream or Greek Yogurt: For a cool and creamy topping.
    • Guacamole or Avocado: For healthy fats and creamy texture.


Instructions

Step 1: Prepare Your Ingredients and Workspace

  1. Gather Ingredients: Assemble all your ingredients for the quesadillas, fillings (if using), and face features. Have everything prepped and ready to go. Shred cheese, dice vegetables, slice olives, etc.
  2. Set Up Workspace: Clear a clean workspace. Have your tortillas, cheese, fillings, and face feature ingredients organized and within easy reach. Set out plates or trays for assembling the quesadillas.
  3. Kid-Friendly Zone (Optional): If kids are helping, create a designated area where they can safely assemble their quesadilla faces. Provide small bowls for different face features and let them get creative!

Step 2: Assemble the Quesadilla Faces

  1. Lay Out Tortillas: Place a tortilla on a clean surface for each quesadilla face you want to make.
  2. Cheese Base: Sprinkle a layer of shredded cheese over one half of each tortilla, leaving the other half bare for folding over. This cheese layer will act as the “glue” for the fillings and face features.
  3. Add Fillings (Optional): If you are using fillings, spoon a small amount of your chosen filling(s) over the cheese on half of the tortilla. Be careful not to overfill, as this can make the quesadilla difficult to fold and cook. Distribute the filling evenly over the cheese.
  4. Get Creative with Faces: Now comes the fun part – creating the faces! Use your prepared face feature ingredients to create eyes, noses, mouths, and any other details you desire on the cheese and/or fillings. Encourage creativity and let everyone design their own unique faces.

    • Eyes: Place sliced olives, cherry tomato halves, bell pepper pieces, or corn kernels for eyes.
    • Noses: Arrange bell pepper strips, carrot slices, cheese strips, or broccoli florets for noses.
    • Mouths: Use curved red bell pepper strips, carrot sticks, salsa lines, or cheese strips for mouths.
    • Eyebrows/Hair: Use green onion strips, spinach, shredded carrots, or other ingredients for eyebrows or hair.

  5. Fold Tortillas: Carefully fold the bare half of each tortilla over the filled and decorated half, creating a half-moon shape. Gently press down on the folded edge to seal it slightly.

Step 3: Cook the Quesadilla Faces

  1. Heat Griddle or Skillet: Heat a large griddle or skillet over medium heat. Lightly grease the cooking surface with butter or cooking oil. You want the surface hot enough to melt the cheese and brown the tortilla, but not so hot that it burns before the cheese melts.
  2. Cook Quesadillas: Carefully place the assembled quesadillas onto the hot griddle or skillet, in batches if necessary to avoid overcrowding.
  3. Cook First Side: Cook for 2-3 minutes per side, or until the bottom tortilla is golden brown and crispy and the cheese inside is beginning to melt. Use a spatula to gently press down on the quesadillas as they cook to ensure even browning and melting.
  4. Flip Quesadillas: Using a spatula, carefully flip each quesadilla to cook the other side.
  5. Cook Second Side: Cook for another 2-3 minutes, or until the second side is golden brown and crispy and the cheese is fully melted and gooey. Ensure the quesadilla is heated through and the cheese is melted to your liking.
  6. Remove and Cool Slightly: Once cooked, carefully remove the quesadilla faces from the griddle or skillet and place them on a cutting board or plates. Let them cool for a minute or two before serving, as the filling and cheese will be very hot.

Step 4: Serve and Enjoy!

  1. Cut (Optional): You can serve the quesadilla faces whole as half-moons, or you can use a pizza cutter or knife to cut them into wedges or fun shapes (triangles, squares, etc.) before serving. Cutting can make them easier for little hands to manage.
  2. Serve Immediately: Serve the Cheesy Quesadilla Faces immediately while they are warm, cheesy, and the tortillas are crispy.
  3. Dipping Sauces (Optional): Offer dipping sauces on the side, such as salsa, sour cream, guacamole, or your favorite quesadilla dipping sauce.
  4. Garnish (Optional): Garnish plates with extra face feature ingredients or fresh cilantro sprigs for visual appeal.

Nutrition

  • Serving Size: one normal portion
  • Calories: 300-400
  • Sugar: 2-4g
  • Sodium:  400-600mg
  • Fat: 18-25g
  • Saturated Fat: 10-15g
  • Carbohydrates: 25-35g
  • Fiber: 2-4g
  • Protein: 15-20g
  • Cholesterol: 50-70mg