QUESADILLAS or MINI PIZZAS

“Missing in Action” . . . that best describes me lately.

If you need me, you can find me in the garden.

I’m probably muttering under my breath . . . but I’ll be there!

My fingertips are red or green at all times.

Red from picking Raspberries.

Green from podding peas.

I’m not a farm girl, and I really don’t enjoy it . . . but I do it.  I do it, because I love my husband . . . who loves it!

Waa – Waa – Waa.

I’d much rather be making something with those Raspberries, than picking them.

This post, really isn’t much of a post. Trust me, it’s the best I can do.  Most of you are probably already on this band wagon . . . the uncooked flour tortilla band wagon!   Yes, I have made homemade soft flour tortilla’s before . . . but not very often.  Did you know that you can buy FRESH UNCOOKED FLOUR TORTILLAS.  Yes you can.

Take a look . . . see.

They puff up much more than already cooked flour tortillas, and they are really delish.  In fact, they remind me of a crispy, thin crust pizza. I tried them on the grill and on a skillet on top of my stove.  They were both really good, so I ate both of them! They puffed slightly higher on the grill, over very low flame.  Medium heat seems to be the perfect temp if you are using a griddle instead.

Queso” is cheese in Spanish. And a quesadilla is a toasted tortilla with melted cheese inside. But in addition to cheese, you can put practically anything in a quesadilla.

As you can see, mine are open face.  Next time I make these, I will spread some pizza sauce over the puffy tortilla before adding the cheese.  Instant pizza!  You can add a variety of meats, veggies & different cheese.  So simple and so darn good!

I’m not promoting this brand, (Tortilla Land) but they sure are good.  It’s the only brand I could find.  They won’t last as long in your fridge as cooked Tortillas, so plan to make them soon after you purchase them.  They are fresh without preservatives; all natural!

Grill: (lowest setting)

Skillet: (Medium heat)

My favorite is with Crisp Bacon & Pineapple.

I have a very delicious guest blogger post, almost ready for Rhodes Rolls + a giveaway! I will let you know when it’s up & running.  In the meantime, between gardening and babies, I will try really hard to Get Off My Butt and BAKE!

FYI: 

My photographer daughter Chantri had a new little boy about one month ago.  His name is Hudson and he is So precious. I was lucky enough to keep him for several nights while my poor daughter recovered from a wicked bout of mastitis! I love newborns, and I offered to keep him until he was two!

My other photographer daughter Danielle, had a baby boy just 4 days ago.  He was born 6 weeks early and weighed 3.1 lbs.  He is doing well though and we are praying that he will grow like a weed! His tiny little face is known as Tanner. Soon, I hope to fly far away to Virginia to “help” love him.

How blessed am I!

 

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  • Joanna Murdock - July 27, 2011 - 9:46 pm

    Congratulations on “two” little baby boys!ReplyCancel

  • vincent - July 29, 2011 - 3:09 pm

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  • Barbara @ Barbara Bakes - July 30, 2011 - 5:39 pm

    Love these tortillas too. Great idea to make pizza with them.ReplyCancel

  • Susan Porter - July 31, 2011 - 8:31 pm

    Congrats on your new grandbabies!!! WE just returned from visiting ours. Knowng how beautiful your daughters are, those boys are going to be lady/killers!!!!ReplyCancel

  • THERESE - November 15, 2011 - 6:18 pm

    Congratulations on the family additions! I make a great, quick mini pizza using cooked tortilla’s. I put a little extra virgin olive oil on the tortilla and then sprinkle it with an ample amount of crushed dried basil and garlic powder. Slide the torilla in the oven (400 degrees) for about 2 minutes until crisp. Remove from oven and add sliced roma tomatoes & cheese. I also add onions & mushrooms. Put back in oven for about 5 minutes and you have Margarita pizza’s!!ReplyCancel