Easy Cheese Quesidilla Appetizer

This is super easy and surprisingly yummy! I had the idea while trying to make a quick lunch one day. I was making a simple cheese quesidilla and saw some left over brushetta topping in the fridge and thought it would probably taste good on top...I was right...it's delicious!

So this is very simple and not too much of an actual recipe as I don't use exact amounts, but to help give you a bit of an idea I've guesstimated amounts here to make 2 quesidilla's.

Easy Cheese Quesidilla Appetizer

2 un-cooked flour tortillas (or cooked flour tortilla)
3/4 - 1 cup cheddar cheese, grated
2 tbsp sour cream
1/2 large tomato, diced
1-2 green onions, chopped
1 tsp olive oil, approximately
1 tsp minced garlic
pinch of salt

Dice the tomato, green onions and mix together with olive oil, minced garlic and salt. Let mixture marinate while making the quesidilla.

Cook one side of the tortilla over medium heat in a large frying pan. Flip it over and sprinkle grated cheddar cheese on half of the tortilla, then fold the tortilla in half. Cook the tortilla for a few minutes and then flip it over and cook the other side. Remove the tortilla to a plate and spread a thin layer of sour cream on the tortilla and then put the tomato mixture on top.

*Note: The amount of tomatoes, green onions, olive oil, garlic and salt will depend on the amount you'd like to make. The mixture will keep well in the fridge for a couple of days if you'd like to make extra and then use it as needed.

Enjoy!

Yummy Cheeseball

This recipe is from dear Sister Banks (her hubby was in our Single's ward bishopric). I had it and knew Chris would love it so got the recipe just before he came home from Iraq and we've been making it ever since. It's been a while since we've had it and he decided he needed to make it last night, so here's the recipe for you all!






Yummy Cheese Ball courtesy of Sister Ann Banks
2 pks cream cheese (softened at room temp)
4 oz (1 small jar) Old English Sharp cheese
1 cup grated mild cheddar cheese
1 tbsp parsley
2 tbsp Mayo (not Miracle Whip)
1/2 tsp onion salt
1/2 tsp garlic powder
1/2 cup chopped pecans

Mix all ingredients (except the pecans) together. Roll into a ball in waxed paper and let set in fridge for approximately 3 hours.

Once the cheeseball is set roll it in the chopped pecans. (To do this we place the chopped pecans in a medium sized tupperware container [the one we use is 6 cups and is kind of a cylinder shape with a rounded bottom]. Then remove the cheeseball from the waxed paper and place it in the tupperware container, put the lid on and gently shake the container until the cheeseball is covered in the pecans.)

Move to a serving plate and serve with your favourite crackers.

*Note: This recipe can easily be cut in half!

*Note: You can switch the onion salt for onion powder and the garlic powder for garlic salt, just make sure not to use both onion salt and garlic salt as the cheeseball will be far too salty! If you're trying to cut out salt then use both onion powder and garlic powder.

Enjoy!