Spur Of The Moment Essentials Pizza Quesadilla Food

PIZZA QUESADILLA

Steps:

• Heat a medium skillet over medium heat and fry the pepperoni until crisp. Transfer onto a paper towel to drain.
• Brush each tortilla with a thin layer of pizza sauce. You want the layer so thin that if you turned it over, none would drip.
• Sprinkle cheese on top of the sauce on the bottom tortilla. Top with pepperoni and other toppings, if desired. Sprinkle with another layer of cheese and place the other tortilla on top (sauce side in).
• Preheat a medium cast-iron skillet over medium heat. Add a little butter if desired and melt.
• Gently place quesadilla in the pan and cook for 3-5 minutes on each side, until cheese is melted and tortillas are crispy.
• Slice into quarters and serve with a little bowl of warm pizza sauce for dipping.

YOUR BASIC QUESADILLA

Steps:

• In a pan skillet large enough to hold one of the tortillas flat, melt ½ of the butter.
• Fry one side of one of the tortillas, then remove it from the pan.
• Put the rest of the butter in the pan, then put the unfried tortilla in to cook.
• Immediately sprinkle the cheese on top of the tortilla in the pan, then top with the previously fried tortilla, browned side up.
• Press them together with a spatula and fry the quesadilla until the cheese is melted.
• Remove it from the pan and cut in wedges like a pizza.
• Top with sour cream and/or salsa.
• Enjoy!

EXTREMELY EASY QUESADILLA PIZZA

Steps:

• Preheat oven to 350 degrees.
• Lay 2 tortillas side by side on a greased cookie sheet.
• Mix shredded cheddar and monterey jack and cover tortillas. Then place the other two tortillas on top.
• Spread tomato sauce on.( I recommend Ragu Chunky Mushroom spaghetti sauce).
• Cover with mozzerella and toppings.
• Bake at 350 for 5 to 10 minutes. Watch these closely as ovens vary. They are done when all of the cheese is melted.

SPUR-OF-THE-MOMENT VEGETABLE SOUP

Steps:

• Place a large Dutch oven or soup pot over medium heat; add in butter and or oil.
• When the butter is melted, or the oil is hot, toss in the carrots, onion, celery, garlic, ginger, rosemary, and thyme.
• Season with salt and decrease heat to low, and give the ingredients a couple of turns to coat them with butter or oil.
• Cover the pot and cook for 15-20 minutes, stirring a few times, until the vegetables are very soft but not colored.
• Remove the lid, pour in the chicken broth, increase heat, and bring to a boil.
• Toss in the potato cubes and adjust the heat so that the soup is at a simmer.
• Partially cover the pot and let the soup simmer gently for another 20 minutes or until the potato can be mashed easily with a spoon.
• You may serve the soup as is or puree it; remove the rosemary and thyme sprigs.
• If serving as is, taste soup and adjust seasoning with salt and pepper.
• Or puree the soup in a blender or food processor, or use a food mill or immersion blender.
• Taste it for salt and pepper and reheat it before serving.
• If you find the soup a little too thick for your taste, when you're reheating it, pour in enough additional chicken broth or water to get the texture you like.