Shark Quesadillas
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Serving size: 1 of 4
Calories 193, total fat 12 G., saturated fats 6 G., proteins 6 G., carbohydrates 16 G., fiber 1 G., cholesterol 28 mg, sodium 277 mg, sugar 3 G.
Serving size: 1 of 4
Calories 193, total fat 12 G., saturated fats 6 G., proteins 6 G., carbohydrates 16 G., fiber 1 G., cholesterol 28 mg, sodium 277 mg, sugar 3 G.
Treat the kids after school with these delicious shark-shaped quesadillas. Follow this step-by-step recipe and assemble them easily using shredded cheese, wheat tortillas, black olives for the eyes, and roasted peppers for the mouth. Serve the tortillas hot to enjoy the crispy crust and melting cheese. They're also a great snack at kids' parties.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 wheat tortillas, 20 cm in diameter.
- 0.5 cups of grated cheese mixture
- 2 slices roasted sweet peppers (canned), halved
- 1 tbsp unsalted butter
- 8 rings of black olives
- 1/4 cup sour cream
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Recipes with similar ingredients: tortilla, cheese, sweet pepper, butter, olives, sour cream
Cooking the dish according to the recipe:
- Cut the tortillas into quarters, then use a small knife to shape each quarter into an arch with a pointed top. Using a small knife or kitchen scissors, cut shark teeth into the bottom third of the arch in the four tortilla pieces, creating a mouth approximately 3 cm wide and 2 cm high. These will be the top tortillas.
Assemble the quesadillas:
Sprinkle the bottom 4 tortillas evenly with grated cheese. Place a strip of roasted red pepper across the bottom third of each tortilla and top with the top tortillas, creating a red shark mouth.- In a large nonstick skillet, melt the butter over medium-high heat. Arrange 4 quesadillas in the skillet. Cook until golden brown and crisp, about 3 minutes per side. Transfer the quesadillas to a serving platter. Dip black olive rings in sour cream and place two on each shark head to create eyes, secured with sour cream.
Serve with remaining sour cream.
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