Heeeelllloooo October!! We have a Halloween baby in our house, and that means we always get into the holiday spirit. This year my little miracle is turning 5 (cue tears). I honestly can’t believe it. I went through more than you can imagine to have him, so when he asks for spooky food for his 5th birthday, I deliver the best that I can! I’m not exactly amazing when it comes to food art, but I have tons of fun trying and these mummy inspired Halloween quesadillas were my first success. I love the way the crispy polenta makes the perfect size for little kid hands and mouths, I may have eaten quite a few myself. But because these are super easy to make, that was no problem. Serve them with a side of guacamole for the perfect all around meal!
You should have seen the gigantic smiles on the kids faces when I served them for lunch the other day. Well the 3 year old may have crumbled them up into tiny little pieces, but that had more to do with him being 3 and in a “mood,” can anyone relate? I’m sure I have a few takers. But once he swung back over to his non crazy self, we got a double thumbs up. I even packed a few of these Halloween quesadillas in their lunch. Because they are so simple to put together, I made plenty to last for days. The longest step is waiting for the polenta to get nice and crispy, don’t rush it, the crispy polenta really makes this. Once it’s done, all you have to do is spoon on some salsa, grab a few beans for eyes and lay on your cheese. Pop it back into the oven for a few minutes and let the spooky take over!
So what are you waiting for?! Halloween is only a few weeks away, so get your spook on!! You need Halloween quesadillas! I’d love to hear how the kids, and adults, liked these so don’t forget to leave a comment here, find me on Facebook or tag me on Instagram in your main comment at both @veggiesdontbite #veggiesdontbite so I don’t miss it! And share your pics with me, I can’t wait to see your holiday spirit!
- Preheat oven to 400 degrees.
- Slice polenta into 1/4 inch rounds (should make 15 slices), place on a parchment lined baking sheet and bake for 35 minutes, flipping at 20 minutes.
- Meanwhile cut cheese slices into 1/4 inch strips, then cut those strips in half so they are about 2 inches long. Rinse black beans.
- When polenta slices are done, take out of the oven. Top with about 1/2 tablespoon salsa, place black beans for the eyes. Then cover with cheese slices back and forth to form mummy strips.
- Place back in the oven and bake for another 10 minutes. Serve and watch little faces light up with excitement! For a complete meal, serve with the extra black beans and guacamole or diced avocado on the side.
I used Follow Your Heart dairy free cheese on these, it melted great. You can use any salsa and beans you like, but I had good success with my fresh salsa recipe and black beans.
Tips to prep ahead: Make salsa and guacamole.
Baby/kid food idea: Great for toddlers and kids as is! Can cut polenta in small pieces after baking and serve to older baby with black beans. For younger baby blend black beans with avocado.