Prepare your fillings – grate the cheese, de-seed and chop the pepper, wash and slice the spring onions into rounds, slice the ham into small pieces.
Spread the tomato puree over one of the tortillas, then place it, tomato side up, in a clean dry frying pan. Sprinkle the grated cheese over the top of the tomato puree, then evenly scatter over the remaining fillings.
Place the second tortilla on top to form a sandwich with the fillings in the middle.
Dry-fry the tortilla for a couple of minutes until the base is golden. Once the base is cooked, carefully flip the quesadilla over in the pan. I find it easiest to use a plate to help me flip the tortilla - simply place on top the the tortilla, flip the pan over so that the tortilla ends up on the plate, then slide the tortilla back into the pan to cook the other side.
Cook for a few minutes more until the cheese is melted and the quesadilla cooked through. Once cooked, slide the quesadilla out of the pan onto a cooling rack and leave for a few minutes until cool enough to handle.
Place the quesadilla on a chopping board, then cut out a Fatcat shape using a sharp knife. Remove the offcuts.
Once you've cut out the Fatcat shape, transfer the quesadilla to a plate ready to decorate.
To decorate, start by drawing in plenty of detail using an edible marker pen, copying the design from the book. Cut pieces from cheese to add more features - use 2 circles for the eyes, a roughly triangular piece for the nose and two triangles for the ears.
Cut a tiny nose from ham and pupils for the eyes from cucumber skin. Finish off by drawing in any remaining details, such as whiskers, with the edible marker pen.