RECIPE AND PHOTO BY HAILEY MINTON
For one pizza quesadilla, add 8 – 10 pepperoni to a pan. Cook until crispy and then remove them from the pan and onto a plate. Lay a tortilla down in the pan, with low heat, and add 1/2 cup of cheese (more or less) on top of the tortilla. Place the pepperoni on top of the cheese. Add the other tortilla to the top. Once the cheese starts to melt and the bottom tortilla gets crispy, flip it to the other side to crisp up the other tortilla and get the cheese gooey. Cut it into 6 pieces and enjoy! *If you’re making pizza quesadillas for the family, using cooking scissors makes cutting the quesadillas go a lot quicker!
Easy Baked Flautas (Taquitos)
RECIPE FOUND AT ACOUPLECOOKS.COM, PHOTO BY MELISSA SPELTS
Our family LOVED these. They were so easy to make. My favorite part was watching my children go back for seconds. The crispy shells with a dash of salt, cheesy refried beans in the middle, and homemade guacamole a la mode made this dish a hit!
2 green onions, sliced thin (optional)
1 1⁄2 c. refried beans
1⁄4 c. salsa
1 tsp chilli powder
3⁄4 c. shredded cheddar cheese
14, 6-inch flour tortillas
2 Tbsp. olive oil, for brushing
1⁄4 tsp kosher salt, for sprinkling
For dipping: guacamole, salsa, or sour cream
Preheat oven to 425 degrees. I didn’t have green onions but I’ll bet they would add a lot of flavor to these flautas. I used canned refried beans. Spoon into a mixing bowl along with green onions, salsa, chili powder, and shredded cheese. Lay a tortilla on your counter. Spoon 2 to 3 scoops of the refried bean mixture in the middle of the shell. Roll tightly and lay the seam down on a baking sheet. Repeat until your pan is full. When the flautas are together, brush the tops with oil and sprinkle with salt. Bake for 15 to 20 minutes until crisp and browned. Serve with salsa, guacamole or sour cream. You can also freeze these for another night.
Homemade Guacamole BY MELISSA SPELTS
3⁄4 cup salsa or diced tomatoes with jalapeños
salt and pepper to taste
Mix in blender and eat. Yum.