Ingredients:

  • 20 whole-wheat tortillas, 6-inch (15 cm)
  • 1 tbsp olive oil
  • 2 cups shredded low-fat mozzarella
  • 1 cup cooked chicken breast, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup fresh baby spinach, finely chopped

Instructions:

  1. Place one tortilla on a flat surface and use a pumpkin cookie cutter or knife to cut out two small triangles for eyes and a jagged crescent for the mouth.
  2. Place a second, uncut tortilla in a non-stick skillet over medium heat.
  3. Sprinkle a thin layer of shredded low-fat mozzarella in the center, leaving a 1-inch border.
  4. Add diced chicken breast, red bell peppers, and chopped baby spinach over the cheese.
  5. Top with another layer of cheese to act as the glue.
  6. Place the carved face tortilla on top, aligning the holes so the filling is visible through the eyes and mouth.
  7. Brush the top of the face tortilla with a small amount of olive oil.
  8. Cook for 2–3 minutes until the bottom tortilla is golden brown.
  9. Carefully flip the quesadilla using a wide spatula, press down lightly, and sear for another 2 minutes until the cheese is fully melted and the face is mahogany-colored.