Wednesday – Bacon Egg and Cheese Tortilla. This Bacon Egg and Cheese Tortilla is delicious, easy to carry, and can be meal prepped for a quick breakfast! This recipe makes 1 tortilla, 5.6 …
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2 days ago · Use your hands to press the dough into a circle about 9 to 10 inches in diameter. Bake for 13 to 17 minutes, until the cheese has melted and the top and edges are lightly …
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Remove from heat and add 1/4 cup fontina and nutmeg, stirring to melt the cheese. Season with salt and pepper. Meanwhile, cook tortellini until just tender, 6 to 8 minutes or according to package directions. Drain and rinse well. Combine the tortellini with the cheese sauce and toss. Transfer to the prepared dishes or baking dish.
Feel free to use any tortellini you like: chicken, spinach, ricotta… You can even use precooked tortellini pasta and throw them into the sauce instead of cooking them on the side. Don’t skimp on red chili pepper flakes because they add a lot of flavors.
This simple dish calls for 20 ounces of cooked, chilled tortellini. Next add veggies galore: red, green, yellow peppers, onions, cucumbers, broccoli, carrots, peas — you can't have too much color! Now for a zesty kick, toss in six ounces of cubed pepperoni. Add a generous splash of Italian salad dress and toss.
To ensure that the tortellini don’t stick together or break open, lower them gently into the boiling water. They should sit in the water just below the surface. [4] If you don’t have a slotted spoon, you can use a large wooden spoon or a spatula.