SHARK QUESADILLAS

Make these toothy quesadillas ahead of time, then create a Shark-cute-ry Box by putting them in a lunch box with a side of goldfish crackers, Fruit Gushers snacks (especially the red ones!), and a Hawaiian Punch. Great for Shark Week viewing parties too!

Ingredients:

Two 8-inch flour tortillas

1/2 c. Mexican blend shredded cheese

2 slices jarred roasted red peppers, halved

1 Tbsp. unsalted butter

8 black olive slices

1/4 c. sour cream

Preparation:

Cut tortillas into quarters, then use a paring knife to trim each quarter to the shape of an arch with a pointed top. For the top tortillas, using the paring knife, in the bottom third of the arch in four of the tortilla pieces, cut out the jagged shape of a shark's mouth, about 1¼” wide and 3/4” tall. To assemble the tortillas, divide cheese among the four bottom tortillas. Place a strip of roasted red pepper across the bottom third of each bottom tortilla and arrange a top tortilla over it, so the red shows through the cut-out mouths. Melt butter in a large nonstick skillet over medium-high heat. Arrange four quesadillas in the skillet and cook until golden brown and crisp, about 3 minutes per side. Set on a serving plate. Dip black olive slices in the sour cream and place 2 on each shark quesadilla for the eyes, using sour cream to make them adhere. Serve with remaining sour cream.