Work in batches and keep completed quesadillas warm in a 200-degree oven. Create the sour cream spider web just before serving. Using these great, colorful cooking tools, preparing this pre-trick-or-treat meal is a snap!
8 tortillas (flour, spinach or tomato)
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 cup sour cream
2 tablespoons chopped fresh cilantro
1 cup prepared salsa
- Coat a large stovetop griddle or skillet with cooking spray and preheat to medium.
- Arrange 4 of the tortillas on a flat surface. Top each tortilla with the cheddar and Monterey jack cheeses (1/4 cup of each cheese per quesadilla). Sprinkle the cheese with the chili powder and cumin. Arrange the second tortilla on top and transfer the quesadilla to the hot pan. Cook for 2 to 3 minutes per side, until the cheese melts.
- Spoon the sour cream into a freezer bag or pastry bag fitted with the small writing tip. If using a freezer bag, snip the corner to make a small hole.
- Make several concentric circles on the top of each quesadilla. Using a wooden pick, start from the middle and run the pick through the sour cream circles, making a spider web design. Garnish with fresh cilantro.
- Serve with salsa on the side for dunking.