Wart-Topped Quesadilla Wedges

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

  • prep time 10 min
  • total time 30 min
  • ingredients 7
  • servings 8

Ingredients

Cooking spray
4
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)
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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

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