Fall Preparations and Quesadilla Pizzas

Every morning, our home smells like freshly baked warm and yeasty bread or cinnamon and buttery muffins or chocolaty chip cookies.

Every trip to the grocery store adds on an extra bag of flour or sugar or butter for more upcoming baking… and more root vegetables to roast to caramelized goodness.

Every afternoon has a bit of Fall Cleaning of closets and drawers and cabinets. Summer reading books have already been banished to the top bookshelf making way for all things autumnal (reading “A Creepy Countdown” above).

Halloween costume suggestions by both Em and Ro change hourly… even one little leaf fallen along our evening walking path is excitedly celebrated!

It’s “only” going to be 90 today… Fall is finally, hopefully on the way!! With all this hustle and bustle in the house, I’ve been trying to whip up quick meals and make the most of the cooler temps. Here’s a fast recipe I’m sure many of you have already done… otherwise, how did California Pizza Kitchen come up with it!?!

BBQ Chicken Quesadilla Pizzas (seen here being munched down by Ro)
These are a wonderful family favorite! I round out the meal with sides of a fresh salad, corn, rice and beans… oh, and fresh brownies for dessert! This meal is fun and fast!!

Ingredients: All at room temperature. (Flickr pic is bigger)
Add freshly sauteed veggies like red onions, peppers and tomatoes as your family prefers.

What to do:
Put a large non-stick skillet, dry, on a medium setting on your stove top. Let the skillet warm up. Place flour tortilla in pan, then add about 2 tablespoons sour cream/BBQ sauce, then 1/3 cup cheese, then 1/3 cup leftover BBQ chicken & veggies. Let cook for about a minute.
Add another tortilla to the top, cook another 30 seconds. Gently flip over.
Cook another 1-2 minutes and remove to cutting board. Cut as you would a pizza. Repeat process until you’re out of ingredients. Use the remaining sour cream sauce as a dip.

We made a total of four pizzas for 2 adults and 2 munchkins… there’s a little leftover that I’ll be shamelessly eating, cold from the fridge, right after I publish this blog.

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