if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
ortilla and then the shredded cheese. I usually leave 1 inch
alf, put dollops of goat cheese on 1 half with provolone
he quesadillas, sprinkle half the cheese and half of the remaining
pprox 1/4 cup of cheese (I just sprinkle on as
Spread cream cheese on to one of the tortillas. You may need more depending on size of tortilla.
Put swiss slice on top of cream cheese, and combine tortillas.
Toast quesadilla in toaster oven until it reaches your level of crunchiness. (I do it on meduim heat for about a minute or two) You could also do this in a microwave, or fry it.
Remove from oven, slice with pizza slicer into triangles, serve with salsa and enjoy!
Divide each ingredient into four portions Spread 1/4 beans over tortilla, add 1/4 cheese, top with second tortilla, In large skillet, heat together 1tbs oil and 1 tbs butter over med heat.
place assembled quesadilla into pan.
Cook till bottom is browned then turn over and brown other side.
Place on large plate and cool 1-2 min.
cut into eight wedges with scissors.
repeat three more times.
Serve immediately.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
lace the bacon, onion, and cheese in the bottom if the
br>To Make The Cream Cheese Filling: In the bowl of
/2 the amount of cheese, in order to melt.
Place one tortilla on hot grill, sprinkle with half the cheese, cover with pepper strips, green onion and jalepeno pepper. Sprinkle the rest of the cheese over all, cover with second tortilla. Close grill and grill for about 6 minutes or until cheese is melted; remove to plate and cut into 4 triangles.
Serve hot with salsa.
To make the dipping sauce: Add salsa to sour cream and mix; set aside.
Place one tortilla on baking tray and layer on cheese and vegetables. (Note: a sprinkling of ancho, chipotle or other chile powder at this point is good.)
Place the second tortilla on top. Repeat with remaining tortillas. Broil until cheese is melted. Serve with Mexican Dipping Sauce.
Peel and dice apple.
Spray frying pan with cooking spray and saute apple until lightly browned (about 4-5 minutes) Remove apple from pan and re-spray.
Place in pan 1 flour tortilla and scoop 1/2 apple, 1/2 Splenda, 1/2 cinnamon, and 1 cheese slice in center.
Cover pan and cook on medium heat until underside is golden and cheese melts.
(about 4-5 minutes) Fold tortilla in half and remove to serving plate.
Repeat process for second tortilla.
Serve warm with fat free whipped topping.
Enjoy!
/2\" of edge. Melt cheese over medium heat.
Add
hicken, cilantro, jalapenos, 1 cup cheese, 1/2 teaspoon salt and
prinkle with 3 tablespoons of cheese,half of chicken, half of
of the shredded jack cheese until it melts; fill with
ubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
eat until smooth. Add cream cheese and blend until fully combined