Keep your little ghouls and goblins satisfied with these hearty, spooky eats!
Easy Jack-o-Lantern Chicken Quesadillas
2 cups rotisserie chicken, shredded
¼ cup lime juice
½ pkg taco seasoning
8 medium flour tortillas
¾ cup Cheddar cheese, shredded
¾ cup Monterey Jack cheese, shredded
1 Tbsp. olive oil
1. Preheat oven to 425°F and grease a large baking sheet with cooking spray.
- In a large bowl, add chicken and toss with lime juice and taco seasoning.
- With a pairing knife, cut a jack-o-lantern face into 4 of the tortillas.
- Place the 4 uncut tortillas onto the baking sheet. Sprinkle with the chicken and cheese. Top with the jack-o-lantern tortillas.
- Brush with olive oil and bake until the cheese is melty and the tortillas are golden, about 15 minutes.
- Serve with guacamole or hot sauce.
¾ lb. yellow potatoes
2 large eggs
2 lbs. ketchup
2 tsp. Worcestershire sauce
½ cup Italian panko or plain bread crumbs
2 cloves garlic
1 medium carrot (diced)
¾ lb. ground beef
½ lb. ground pork
12 grape tomatoes
¾ cup sour cream (low-fat)
24 oz. peas
Salt and pepper
- Heat oven to 375° F and line a muffin tin with foil liners. Place the potatoes into a pot, cover with cold water and bring to a boil. Add 1 tsp. salt, reduce heat, and simmer until just tender, about 15-18 minutes.
- While the potatoes cook, in a bowl, combine the eggs, ketchup, Worcestershire, ½ tsp. salt and ¼ tsp. pepper. Stir in the breadcrumbs, garlic and carrots. Mix in the beef and pork until incorporated. Divide the meat mixture among the foil liners and press a tomato into the center of each and cover with meat. Bake until a thermometer inserted reads 155°F, about 14-16 minutes.
- Drain the potatoes and return them to the pot. Add the sour cream and ¼ tsp. salt and beat with mixer until very smooth. Transfer to a pastry bag fitted with a ½-inch ribbon tip. Transfer the meat loaves to a platter and pipe the potatoes back and forth in a slightly crisscross pattern to resemble a mummy’s wrapping. Place 2 green peas near the top to resemble mummy eyes.
Jack-o-Lantern Stuffed Peppers
4 bell peppers, orange
1 lb. ground beef
1 c. white rice
1 c. chicken stock, divided
1 (15 oz.) can fire-roasted tomatoes
1 onion, finely chopped
1 c. Monterey Jack, shredded
2 garlic cloves, minced
Salt and pepper
- Preheat oven to 350°F. Cut off the top of each pepper and set aside. Remove the core and seeds. With a sharp paring knife, carve a jack-o-lantern face into each pepper.
- Drizzle the inside of each pepper with olive oil and generously season with salt and pepper. In a large baking dish, place peppers upright with the pepper tops.
- In a large nonstick skillet, heat a tablespoon of olive oil and sauté the onions until soft, about 5 minutes. Add garlic and cook about 30 seconds. Add beef and cook through, breaking up the meat with a wooden spoon. Turn off the heat and drain the fat.
- Return the skillet to the stovetop over medium heat. Stir in the chili powder and season with salt and pepper to taste. Add the fire-roasted tomatoes, ½ cup chicken stock, cooked rice and ¾ cup of cheese. Stir until combined.
- Spoon the beef rice mixture into the peppers and top with cheese.
- Pour the remaining chicken stock into pan. Cover with foil and bake for 30 minutes. Remove the foil and cook another 10 minutes, until peppers are tender and the cheese is melted. Place tops on the peppers and serve.