Ingredients:

  • 8 large flour tortillas
  • 2 tbsp neutral avocado or grapeseed oil
  • 225g sharp white cheddar, freshly shredded
  • 115g Monterey Jack cheese, shredded
  • 75g rotisserie chicken breast, finely diced
  • 1 tsp mild taco seasoning
  • 4 black beans, halved
  • 4 small triangles of red bell pepper
  • 1 bunch fresh chives

Instructions:

  1. Place two tortillas on top of each other. Use a 3-inch circular cutter to press out the 'head' from the center. Use a paring knife to cut two long ear shapes from the remaining scraps. Repeat for all 4 servings. (Make-ahead: Cut tortilla shapes up to 24 hours in advance and store in a sealed bag to keep them pliable).
  2. Lay one circular head and two ears on a flat surface, positioning the ears slightly tucked under the head to create a base.
  3. Apply a thin layer of shredded cheese at the very edges of the head and ears to act as a sealant. Place the diced chicken and remaining cheese in the center, then sprinkle with taco seasoning.
  4. Place the matching tortilla head and ears on top. Lightly brush the exterior with the neutral oil using a pastry brush.
  5. Heat a large non-stick skillet over medium heat. Carefully transfer the bunny assembly to the pan.
  6. Cook for 2-3 minutes per side until the tortilla reaches a mahogany-colored finish and the cheese is fully molten. Flip carefully with a wide spatula.
  7. Remove from heat and decorate with black bean halves for eyes, red pepper triangles for noses, and chive snips for whiskers.