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PIADINA WITH ANTIPASTO VEGGIES
INGREDIENTS
SMALL FLOUR TORTILLAS 6 - 7 INCHES
LEFTOVER ANTIPASTO VEGGIES DICED
SHREDDED CHEESE MOZZARELLA
PROCEDURE:
1 – SET OUT THE NUMBER OF TORTILLAS YOU WANT TO USE
2 - PUT 2 TBL OF CHEESE ON ONE HALF OF THE TORTILLA. ( WE RECOMMEND MOZZARELLA, BUT ANY CHEESE YOU LIKE WILL WORK)
3 – TOP THE CHEESE WITH A SINGLE LAYER OF THE VEGGIE MIX.
4 – ADD ANY MEATS IN AS SINGLE LAYER AS YOU LIKE.
5 – TOP WITH ANOTHER 2 TBL OF CHEESE.
6 – FOLD THE TORTILLAS IN HALF OVER THE TOP OF THE INGREDIENTS. THESE CAN BE MADE TO THIS POINT AHEAD OF TIME AND REFRIGERATED FOR 1 DAY.
7 – TO SERVE: GET A LARGE FRYING PAN AND ADD ENOUGH OIL TO COAT THE BOTTOM, HEAT UNTIL HOT BUT NOT SMOKING.
8 – CAREFULLY PUT 1 – 2 OF THE PIADINAS IN THE PAN TO BROWN, BE CAREFUL OF SPLASHING OIL.
9 – WHEN BROWNED AND THE CHEESE HAS STARTED TO MELT, TURN TO THE OTHER SIDE, AND BROWN.
10 – WHEN BROWNED ON BOTH SIDES, REMOVE FROM PAN, AND CUT INTO 3 PIE SHAPE WEDGES AND SERVE.
TACOS WITH ANTIPASTO VEGGIES
INGREDIENTS
CORN TORTILLAS
LEFTOVER VEGGIES DICED
SHREDDED CHEESE MOZZARELLA
SHREDDED LETTUCE
SALSA
PROCEDURE:
1 – GET A LARGE FRYING PAN AND ADD ENOUGH OIL TO COAT THE BOTTOM, HEAT UNTIL HOT BUT NOT SMOKING.
2 – CAREFULLY PUT 1 – 2 OF THE TORTILLAS IN THE PAN, BE CAREFUL OF SPLASHING OIL. 3 – IMMEDIATELY TOP THEM WITH CHEESE FIRST AND VEGGIES NEXT.
4 – ALLOW TO COOK UNTIL THE TORTILLA IS TOASTED AND CRISPY, BUT NOT BURNED.
5 –SERVE ON A PLATE TOPPED WITH SHREDEED LETTUCE AND YOUR FAVORITE SALSA.
6 – OPTIONAL: YOU CAN ADD SLICED FRESH AVOCADO, AND CHOPPED FRESH CILANTRO, SOUR CREAM ETC.
