Scale

Cheese quesadillas:

Sweet pumpkin quesadillas (optional):

For serving: Guacamole, salsa, or sour cream (cheese version), or maple syrup (sweet version).

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Cut the faces. Use a small knife or kitchen scissors to cut a jack-o’-lantern face into 2 of the tortillas. Remove the cut-out pieces.
Fill. Top each of the 2 whole tortillas with your filling: about ½ cup (50 g) of shredded cheese, or about ¼ cup (60 g) of pumpkin purée with 1 tsp of honey and a pinch of cinnamon. Leave a ½-inch border.
Toast the top. Heat a large nonstick skillet over medium heat. Cook a face tortilla for 2–3 minutes until warm and slightly crispy. Set aside.
Cook the base. Add a filled tortilla to the same pan and cook for 2–3 minutes, until the cheese starts to melt or the filling is warm.
Add the face. Place the toasted face tortilla on top. Cook for another 1–2 minutes, until the bottom is golden. Do not flip!
Serve. Slide onto a plate, let it rest for a minute, and serve with your favorite dips. Repeat with the remaining tortillas.º

Classic cheese: A cheddar and Monterey Jack blend gives the best color and melt. Orange cheddar makes the face stand out most.
Add protein: Shredded chicken or black beans both work well, with the cheese acting as the binder.
Add veggies: Finely diced bell peppers, onions, or spinach.
Dips: Chunky tomato salsa or guacamole for savory, maple syrup for sweet.
Don’t flip! The filling will spill through the face.
Quantities: Cheese and pumpkin amounts are guidelines. Adjust to your tortilla size.

Nutrition is an estimate and will vary with the brands used.