Happy Halloween, Little Goblins and Ghouls!
We wanted to share this easy crafty quesadilla recipe that we did in cooking class the other day. This is not so much of a recipe as an inspiration.
For our quesadillas, we used sweet potato puree (though, in a pinch, canned pumpkin puree would work, too), shredded Monterey Jack cheese, and black beans cooked with a little onion, garlic and shredded carrots. All of these filled the inside of our quesadillas and added color to play with.
The cutting out of the shapes might be a project for a child at least four years old, but, assisted, a two-year-old could certainly cut a spooky shape with you. We had ghosts, princesses, a bat, and even a cupcake-shaped quesadilla.
We all made a round of jack-o-lanterns and talked about the different emotions a jack-o-lantern might have. There were a lot of mad (!) and mean (!) pumpkins around. It is fun to act out these more unsavory emotions. You can see my teaching technique above, but, as always, the Yummies ended up teaching me a thing or two.
A protein-packed quesadilla might be just the thing to at least partially stave off the sugar rush tonight. Happy Halloween!
