Cheesy Pizza Quesadilla *

 6 burrito size flour tortillas

1 pkg sliced pepperoni

2 roma tomatoes, thinly sliced

1 cup shredded mozzarella cheese

3 Tbsp butter

1 can (8 oz)) pizza sauce, warmed

Butter one side of tortillas. Place 3 tortillas, butter side down, on large baking sheet.  Place 1-2 Tbsp pizza sauce on each tortilla and spread.  Top each tortilla equally with pepperoni, tomatoes and cheese  Place a tortilla on top of each prepared tortilla.  Spread butter on top of tortilla.  Set oven control to low broil.  Broil 2 minutes or until lightly browned.  Flip quesadillas; broil 1-2 minutes longer or until lightly browned.  Serve with remaining warmed pizza sauce.

Serves 6

   

Zesty Cheese Soup *

 1 can corn, drained

1 can pinto beans, rinsed and drained

1 can chicken broth

1 (4 oz) can chopped green chiles

1 can diced tomatoes and green chiles, undrained

1 pound american cheese, cubed

Additional toppings:  Crushed tortilla chips, jalapenos, sour cream, cilantro, etc

In large pan, Combine all ingredients except toppings.  Cook and stir until cheese is melted.  Garnish with desired toppings.

Serves 4-6

Cheesy Chicken and Salsa Skillet *

2 cups penne pasta, uncooked

1 pound boneless sinless chicken breasts, cut into bite size pieces

1 1/2 cups salsa

1 can corn, drained

1 red (or green) bell pepper, cut into strips or diced per your preference

1 cup shredded cheddar cheese

Cook pasta as directed on package.  Meanwhile, heat large nonstick skillet with 1 Tbsp EVOO.  Add chicken; cook and stir 2 minutes.  Stir in salsa, corn and peppers.  Bring to a boil.  Simmer for 10 minutes or until chicken is cooked through, stirring occasionally.  Drain pasta.  Add to chicken mixture; mix lightly.  Sprinkle with cheese.  Remove from heat; cover and let stand 1 minute or until cheese is melted.

Serves 4

Lemon Ricotta Herbed Flatbread *

 1/2 cup ricotta cheese

1 Tbsp shredded parmesan cheese (grated is good too!)

2 Tbsp EVOO

2 tsp grated lemon rind

1 Tbsp lemon juice

1/4 tsp salt

1 whole wheat pizza crust

1 Tbsp chives

1/4 tsp freshly ground black pepper

Preheat oven to 400.  Combine first 6 ingredients in small bowl.  Spread mixture evenly over crust, leaving 1/2 inch border around the edges.  Place crust in cast iron pan or on pizza stone.  Bake at 400 for 12 minutes or until crust is crisp.  Sprinkle evenly with chives and pepper.  Cut into 16 pieces.  Sere warm or at room temperature.

Serves 16

  

Southwest Chicken Pasta Bake *

 8 oz penne pasta, cooked al dente, reserving 1/4 cup pasta water

1 Tbsp olive oil

2 boneless skinless chicken breasts, cut into 1 inch pieces

1 1/2 tsp ground cumin

1 Tbsp chili powder

1 tsp creole seasoning

1 onion, chopped

2 cloves garlic, minced

1 large jalapeno, minced

2 Tbsp butter

2 Tbsp flour

2 cups milk

2 1/2 cups shredded cheddar cheese, plus 1/2 cup for topping

1 Tbsp cilantro, chopped

1 can black beans, drained and rinsed

1 can corn, drained

Mix cumin, chili powder, and creole seasoning in a small bowl.  Sprinkle chicken breast pieces liberally with this seasoning.  Toss to coat.  Heat oil over medium heat in large pot.  Add seasoned chicken and cook for about 5 minutes. Add onions, garlic and jalapenos and continue cooking for another 5 minutes or until chicken is cooked.  While chicken is finishing cooking, make cheese sauce.  Turn off heat once cooked.  

For the cheese sauce:  In a separate pot, melt butter over medium heat.  Add flour and stir and cook for about one minute.  Slowly whisk in milk working to dissolve any lumps.  Keep stirring until the mixture reaches a slow boil  Add cheese and cilantro and stir until cheese is melted.  Add the cheese sauce to the chicken and stir.  Add the cooked pasta and stir.  Stir in reserved pasta water, black beans and corn.  Pour mixture into a casserole dish and top with 1/2 cup shredded cheese.  Bake at 350 for 20 minutes just to warm all ingredients up together.  Increase oven temperature to low broil.  Broil for 2-3 minutes, or until top is lightly browned.

Serves 6