After fleeing the snow and below freezing temperatures in Rochester, NY, returning to 40-50 degrees in Memphis, TN seems like a heat wave and I thoroughly enjoy not requiring my huge winter coat to step outside (although tomorrow there’s a drastic drop into the teens). On the flip side, I am not enjoying sizing up all the things in my apartment in preparation for packing it all up by the end of this month. I have accumulated so much stuff since I last moved 4.5 years ago! Purging must be done, some of which involves food.
I have a habit of stocking up on essentials whenever I see them on sale. As a result, I have a lot of canned and boxed food items stacked up in my pantry, awaiting the apocalypse. This stock-pile has come in handy throughout the years at times of minimal funds, but I have no intention in moving it all. It will be fiscally beneficial to my ever-dwindling checking account to consume what I have instead of going out to buy more food anyway (I’ll still be buying some fresh food, for my sanity). So let the battle of pantry cooking begin! To start off this adventure, how about a pizza quesadilla?
Two years ago: Gluten-Free Brownie Cookies
Three years ago: Blue-Cheese Scalloped Potatoes
2 (10 inch) whole wheat tortillas
1-1/2 cups shredded mozzarella, divided
6 Tbsp pizza sauce
16 slices turkey pepperoni
- Heat a large pan over medium heat.
- Place one tortilla in the pan, sprinkle 1/2 cup of the cheese over it, followed by 4 tablespoons pizza sauce, 10 pepperoni, another 1/2 cup of cheese and finally the remaining tortilla.
- Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
- Spread the remaining 2 tablespoons pizza sauce over the top of the quesadilla followed by the remaining 1/2 cup mozzarella, pepperoni, and a generous sprinkle of Parmesan cheese.
- Cut and serve.
Source: Adapted slightly from Closet Cooking.