- Yield : 2 servings
- Cook Time : 15m
- Ready In : 15m
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- Two 8-inch flour tortillas
- 1/2 cup shredded Mexican blend cheese
- 2 slices jarred roasted red peppers, halved
- 1 tablespoon unsalted butter
- 8 black olive slices
- 1/4 cup sour cream
Quarter the tortillas, then use a paring knife to trim each quarter to the shape of an arch with a pointed top. Using the paring knife or kitchen shears, cut out the jagged shape of a shark's mouth, about 1 1/4 inches wide and 3/4 inch tall, in the bottom third of the arch in 4 of the tortilla pieces. These tortillas will be the top tortillas.Â
Assemble the quesadillas: Divide the cheese among the 4 bottom tortillas. Place a strip of roasted red pepper across the bottom third of each bottom tortilla and arrange a top tortilla over it, making sure the red shows through the cut-out mouths.Â Â
Melt the butter in a large nonstick skillet over medium-high heat. Arrange the 4 shark quesadillas in the pan. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a serving plate. Dip the black olive slices in the sour cream and place 2 per shark for eyes, using the sour cream to make them adhere.
Serve with the remaining sour cream.