Description

Create fun and festive Spooky Jack-o’-lantern Quesadillas with this easy Halloween recipe. Transform ordinary quesadillas into edible masterpieces with a savory chicken and black bean filling, perfect for kids and parties.

Ingredients

Scale

10 (8-inch) flour tortillas
2 cups shredded Colby Jack cheese
2 tbsp olive or vegetable oil, plus extra for cooking
1 lb boneless, skinless chicken breasts or thighs, cut into small ½-inch cubes
1 small yellow onion, finely diced
1 bell pepper (any color), finely diced
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn kernels, thawed
2 cloves garlic, minced
1 tsp chili powder
½ tsp ground cumin
¼ tsp smoked paprika (optional)
Salt and freshly ground black pepper, to taste
¼ cup chopped fresh cilantro (optional)
For cutting faces: small, sharp knife or 4-inch pumpkin cookie cutter

Instructions

Cut chicken into ½-inch cubes and season with salt and pepper. Heat 2 tbsp oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes until lightly browned and cooked through. Remove chicken from skillet and set aside.
In the same skillet, reduce heat to medium. Add diced onion and bell pepper. Sauté for 5-7 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant, stirring constantly.
Stir in chili powder, ground cumin, and smoked paprika (if using); cook for 1 minute to toast spices. Return cooked chicken to skillet. Add rinsed black beans and thawed corn kernels. Stir everything together and cook for 3-5 minutes, allowing flavors to meld and heat through. Taste and adjust seasoning. Stir in half of the chopped fresh cilantro (if using). Remove filling from heat.
Lay 5 tortillas flat on a cutting board. Using a small, sharp knife or a 4-inch pumpkin cookie cutter, carefully cut out two eyes, a nose, and a mouth on each tortilla to create unique Jack-o’-lantern faces. These will be your top tortillas.
Heat a large non-stick skillet or griddle over medium heat. Lightly brush or spray the pan with olive or vegetable oil. Place one whole, uncut tortilla (bottom) into the heated skillet. Immediately sprinkle about ¼ to ⅓ cup of shredded Colby Jack cheese evenly over the entire surface, leaving a small border.
Spoon about ¼ to ⅓ cup of the savory chicken and black bean filling over the cheese-covered tortilla. (Optional: sprinkle another light layer of cheese over the filling). Carefully place one of your pre-cut Jack-o’-lantern tortillas (top) directly on top, aligning it with the bottom tortilla. Gently press down with a spatula.
Cook the quesadilla undisturbed for 3-5 minutes, or until the bottom tortilla is golden brown and crispy, and the cheese has started to melt. Carefully flip the quesadilla over using a large spatula. Cook for another 3-5 minutes, or until the second side is golden brown and the cheese inside is fully melted and gooey.
Once perfectly cooked, transfer the Jack-o’-lantern quesadilla from the skillet to a cutting board. Let it rest for 1-2 minutes before cutting into wedges or halves (typically 2-3 wedges per quesadilla). Repeat for the remaining quesadillas, adding more oil to the pan if needed. Serve immediately with optional toppings like salsa, sour cream, guacamole, or extra fresh cilantro.

Notes

For a vegetarian option, omit the chicken and add another can of black beans or some sautéed mushrooms.
The cheese acts as a ‘glue’ to hold the filling and top tortilla in place.
Let the quesadillas rest for 1-2 minutes before cutting to prevent the filling from spilling.
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days and reheated gently in a dry skillet or toaster oven.

Prep Time: 35 Minutes
Cook Time: 50 Minutes
Category: Main Course
Method: Pan-Frying
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 wedge (approx. 1/12 of a quesadilla)
Calories: Approx. 350-450 (will vary based on filling and cheese)
Sugar: Approx. 3-5g
Sodium: Approx. 600-800mg
Fat: Approx. 15-25g
Saturated Fat: Approx. 5-10g
Unsaturated Fat: Approx. 10-15g
Trans Fat: 0g
Carbohydrates: Approx. 30-40g
Fiber: Approx. 4-6g
Protein: Approx. 20-30g
Cholesterol: Approx. 60-90mg

Keywords: Spooky Jack Lantern Quesadillas, Jack-o'-lantern quesadilla recipe, spooky quesadillas, Halloween quesadillas, easy spooky quesadillas, fun Halloween tortilla recipes, creative jack-o'-lantern food, spooky cheese quesadillas, Halloween party quesadilla, DIY jack-o'-lantern quesadillas, how to make spooky quesadillas, Halloween themed quesadilla, simple pumpkin quesadilla recipe, kid-friendly Halloween snacks, spooky stuffed tortillas, easy Halloween lunch ideas, jack-o'-lantern cheese melt, how to cut quesadillas like a jack-o'-lantern, pumpkin face quesadillas, spooky dinner for Halloween, Halloween tortilla cheese pockets