Grilled Ghost Quesadillas

How to Make Grilled Ghost Quesadillas

1. 1

   Step 1: Prep shapes and toppings

   If you have a small ghost cookie cutter (about 3–4 inches), use it to cut ghost shapes from each tortilla; otherwise, draw a ghost on a tortilla with a knife and cut freehand. Set ghost cutouts aside and keep the remaining tortilla scraps for other uses. Slice black olives into rounds (two per ghost) to make eyes and place them on a small plate.

   For this step

   • 8 countlarge flour tortillas (8-inch)
   • 8 slicesblack olive slices (for eyes)
   
2. 2

   Step 2: Assemble quesadillas

   Working on a clean surface, place one ghost-shaped tortilla down and sprinkle a layer of shredded cheese (about 2–3 tablespoons) over the center, then add a couple of tablespoons of shredded chicken. Top with a little more cheese (this helps the two tortilla layers stick) and finish with a second ghost tortilla to form a sandwich. Repeat to build 4 assembled ghost quesadillas.

   For this step

   • 2 cupsshredded Monterey Jack or mild cheddar
   • 2 cupscooked shredded rotisserie chicken (or beans for veg)
   
3. 3

   Step 3: Preheat grill and grill quesadillas

   Preheat a gas or charcoal grill to medium (about 350–400°F / 175–200°C) and oil the grates lightly with the olive oil to prevent sticking. Brush the top of each assembled quesadilla with melted butter, place them buttered-side-down on the grill, brush the tops with remaining butter, and grill for 3–4 minutes per side until golden and the cheese is melted. Move carefully with a spatula to avoid tearing the tortillas.

   For this step

   • 2 tablespoonsunsalted butter, melted (for brushing)
   • 1 tablespoonolive oil (for grill)
4. 4

   Step 4: Decorate and slice

   Remove the quesadillas to a cutting board and press the olive slices into the warm cheese so they adhere as eyes; add a small sour cream dot below the eyes for a ghost mouth or use a tiny cookie cutter to pipe a mouth shape. Let rest 1 minute, then cut each grilled ghost into halves or leave whole for easier handling; serve with bowls of sour cream and salsa for dipping.

   For this step

   • 1/2 cupsour cream (for garnish)
   • 1/2 cupsalsa (for serving)
   
5. 5

   Step 5: Serve and store

   Serve warm — each person gets 1 grilled ghost quesadilla (adjust if kids want more). Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently on the grill or in a skillet to preserve crispness.
   

1. If you have a small ghost cookie cutter (about 3–4 inches), use it to cut ghost shapes from each tortilla; otherwise, draw a ghost on a tortilla with a knife and cut freehand. Set ghost cutouts aside and keep the remaining tortilla scraps for other uses. Slice black olives into rounds (two per ghost) to make eyes and place them on a small plate.
2. Working on a clean surface, place one ghost-shaped tortilla down and sprinkle a layer of shredded cheese (about 2–3 tablespoons) over the center, then add a couple of tablespoons of shredded chicken. Top with a little more cheese (this helps the two tortilla layers stick) and finish with a second ghost tortilla to form a sandwich. Repeat to build 4 assembled ghost quesadillas.
3. Preheat a gas or charcoal grill to medium (about 350–400°F / 175–200°C) and oil the grates lightly with the olive oil to prevent sticking. Brush the top of each assembled quesadilla with melted butter, place them buttered-side-down on the grill, brush the tops with remaining butter, and grill for 3–4 minutes per side until golden and the cheese is melted. Move carefully with a spatula to avoid tearing the tortillas.
4. Remove the quesadillas to a cutting board and press the olive slices into the warm cheese so they adhere as eyes; add a small sour cream dot below the eyes for a ghost mouth or use a tiny cookie cutter to pipe a mouth shape. Let rest 1 minute, then cut each grilled ghost into halves or leave whole for easier handling; serve with bowls of sour cream and salsa for dipping.
5. Serve warm — each person gets 1 grilled ghost quesadilla (adjust if kids want more). Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently on the grill or in a skillet to preserve crispness.