Lightly toast tortillas in the toaster oven. Remove and spread equally with salsa and top with cheese. On each tortilla face, place 2 olive slices as eyes, 1 walnut half as a nose and a red pepper slice as a mouth. Lightly toast tortillas again to melt the cheese and warm the salsa. Remove from toaster and add avocado slices as ears and baby spinach or kale as hair. Serve with additional salsa, if desired.
Jenny Shea Rawn MS, MPH, RD is a Cape-Cod, Massachusetts based Registered Dietitian, nutrition communications consultant and healthy food blogger at My Cape Cod Kitchen.
- 2 small flour tortillas
- 1/4 cup Drew's Organics
- 1/4 cup Mexican blend shredded cheese
- 2 olives (any kind), sliced
- 2 walnut halves
- 2 slices red pepper
- 1/4 avocado, sliced
- 1 cup baby spinach or baby kale