What’s the only thing scarier than swimming with a great white shark?
Planning a school lunch that your kid will actually like. Yikes!
Tired of prepping a PB&J to your kid’s exact (and changing) specifications? Bored of buying lunches that come in a box?
Never fear, Food Network is here, with a scrumptious lunch that’ll have all your child’s classmates screaming “Shark!” (in a good way).
Ingredients
- Two 8-inch flour tortillas
- ½ cup shredded Mexican blend cheese
- 2 slices jarred roasted red peppers, halved
- 1 tablespoon unsalted butter
- 8 black olive slices
- ¼ cup sour cream
Directions
- Quarter the tortillas, then use a paring knife to trim each quarter to the shape of an arch with a pointed top. Using the paring knife or kitchen shears, cut out the jagged shape of a shark’s mouth, about 1¼ inches wide and ¾ inch tall, in the bottom third of the arch in four of the tortilla pieces. These will be the top tortillas.
- Assemble the quesadillas: Divide the 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, making sure the red shows through the cut-out mouths.
- Melt the butter in a large nonstick skillet over medium-high heat. Arrange the four shark quesadillas in the skillet. Cook until golden brown and crisp, about three minutes per side. Transfer to a serving plate. Dip the black olive slices in the sour cream and place two on each shark quesadilla for the eyes, using the sour cream to make them adhere.
- Serve with the remaining sour cream.
With a main course this fun, you can safely sneak in apple slices or carrots sticks for extra nutrition. After all, even baby sharks need to eat their fruits and vegetables.