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Bat-Shaped Chicken Quesadillas with Black Bean Salsa
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large skillet
  • Mixing bowl
  • Bat-shaped cookie cutter

Ingredients
  

  • 8 large flour tortillas
  • 2 cups cooked shredded chicken
  • 2 cups shredded cheddar cheese
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup cherry tomatoes, quartered
  • 1/2 cup corn kernels
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 lime
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Instructions
 

  • In a medium bowl, combine the black beans, cherry tomatoes, corn, red onion, cilantro, lime juice, cumin, and a pinch of salt and pepper. Stir gently and set the salsa aside.
  • Lay four tortillas on a clean surface. Divide the shredded chicken evenly across them, then sprinkle the cheddar cheese on top of the chicken. Place the remaining four tortillas over the fillings to form quesadillas.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook one quesadilla at a time for 2 to 3 minutes per side until the tortilla turns golden and the cheese melts. Add the remaining oil as needed for the rest.
  • Transfer the cooked quesadillas to a cutting board. Use a bat-shaped cookie cutter to press out shapes from each quesadilla. Serve the bat pieces with the black bean salsa on the side.

Notes

Press the cookie cutter firmly but slowly so the filling does not squeeze out the edges. The salsa can be mixed earlier in the day and kept in the fridge, which lets the flavors blend while you cook the quesadillas. Leftovers reheat best in a dry skillet to bring back some crispness.
Course: Main Course
Cuisine: Mexican
Equipment: Large skillet, Mixing bowl, Bat-shaped cookie cutter