Thanksgiving Inspired Cheese Quesadilla (Kid-Friendly)
Sure, my kids already love cheese quesadillas, but when it is the season, I make these Thanksgiving inspired cheese quesadillas, which add a whole new fun spin on a classic recipe. I fill whole wheat tortillas with melty Monterey Jack cheese, black beans, and colorful bell peppers before decorating them to look like turkeys, which are almost too adorable to eat. They take me just 25 minutes to make and are a staple every year throughout the fall.
Servings: 4 quesadillas
Calories: 173.5kcal
Ingredients
- 2 large whole wheat tortillas
- 1/4 cup canned black beans rinsed & drained
- 1/2 cup shredded Monterey Jack cheese or Mexican cheese blend
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 red bell pepper
- 8 candy eyes
Instructions
- Heat a large skillet or griddle over medium high heat.
- Spread the black beans evenly over one tortilla. Top the beans with the cheese. Place the second tortilla on top.
- Carefully place the quesadilla on the hot skillet sprayed with olive oil cooking spray, and cook for 5 to 6 minutes. When the cheese begins to melt, flip the quesadilla and cook on the other side for 4 to five minutes.
- When the quesadilla is browned on both sides, remove it to a plate to cool.
- While the quesadilla is cooling, slice each of the peppers into thin strips. Cut out four larger strips from the red pepper to serve as the turkey’s bodies. Cut four small triangles out of the yellow pepper to use as the turkey’s beak.
- Cut the quesadilla into four wedges. Push the pepper strips into the round part of each web to make the turkey’s feathers.
- Place the larger strip of red pepper on top of the quesadilla to make the turkey’s body. Decorate the pepper with a small yellow triangle for the beak and two candy eyes.
Notes
- My #1 Secret Tip for this Thanksgiving inspired cheese quesadilla recipe is to cook the quesadillas over medium or medium-low heat instead of high heat. Slower cooking gives my cheese enough time to melt completely before the tortilla becomes too dark. This results in perfectly crisp quesadillas with a gooey center.
- Drain the black beans well: Excess moisture can make the tortillas soggy and prevent them from becoming crisp. Which is why I always drain, rinse, and dry my black beans first.
- Shred your own cheese: Freshly shredded cheese melts more smoothly than pre-shredded varieties, so I always try to shred my own when possible.
- Allow to cool: I let the quesadillas cool for 2-3 minutes before cutting. This helps the melted cheese set slightly, and keeps the filling solid in each wedge.
- Slice evenly: Thin strips are easier to arrange and make the finished turkeys look more polished. I use baby bell peppers when they are available.
- Prepare decorations: Having everything ready makes assembling the turkeys much quicker. The quesadillas are also still warm, which helps secure the feathers.
Nutrition
Serving: 1turkey shaped quesadilla | Calories: 173.5kcal | Carbohydrates: 25.7g | Protein: 7.5g | Fat: 5.3g | Saturated Fat: 2.8g | Cholesterol: 11.4mg | Sodium: 211mg | Potassium: 334mg | Fiber: 3.7g | Sugar: 3g