Breakfast, Egg Dishes, Recipes, Reviews

Cheesy Ricotta Frittata Cups #TheLostFamilySupperClub

Cheesy ricotta frittata cups in celebration of Jenna Blum’s newest novel, The Lost Family. I received an advanced copy of the novel to join with other bloggers in a virtual supper club to celebrate the book’s June 5 release. I was not compensated in any other way, and was not asked to provide positive feedback. All opinions are my own. 

Cheesy ricotta frittata cups in celebration of Jenna Blum's newest novel, The Lost Family.  #TheLostFamilySupperClub

Click here for more information about #TheLostFamilySupperClub, and to find what the other bloggers brought to this party!

Cheesy ricotta frittata cups in celebration of Jenna Blum's newest novel, The Lost Family.  #TheLostFamilySupperClub

Happy Sunday! First let’s start with the book… and then the food.

A description of the book from the publisher:

The New York Times bestselling author of Those Who Save Us creates a vivid portrait of marriage, family, and the haunting grief of World War II in this emotionally charged, beautifully rendered story that spans a generation, from the 1960s to the 1980s.

In 1965 Manhattan, patrons flock to Masha’s to savor its brisket bourguignon and impeccable service and to admire its dashing owner and head chef Peter Rashkin. With his movie-star good looks and tragic past, Peter, a survivor of Auschwitz, is the most eligible bachelor in town. But Peter does not care for the parade of eligible women who come to the restaurant hoping to catch his eye. He has resigned himself to a solitary life. Running Masha’s consumes him, as does his terrible guilt over surviving the horrors of the Nazi death camp while his wife, Masha—the restaurant’s namesake—and two young daughters perished.

Then exquisitely beautiful June Bouquet, an up-and-coming young model, appears at the restaurant, piercing Peter’s guard. Though she is twenty years his junior, the two begin a passionate, whirlwind courtship. When June unexpectedly becomes pregnant, Peter proposes, believing that beginning a new family with the woman he loves will allow him to let go of the horror of the past. But over the next twenty years, the indelible sadness of those memories will overshadow Peter, June, and their daughter Elsbeth, transforming them in shocking, heartbreaking, and unexpected ways.

Jenna Blum artfully brings to the page a husband devastated by a grief he cannot name, a frustrated wife struggling to compete with a ghost she cannot banish, and a daughter sensitive to the pain of both her own family and another lost before she was born. Spanning three cinematic decades, The Lost Family is a charming, funny, and elegantly bittersweet study of the repercussions of loss and love.

This book was absolutely captivating from start to finish. Even though it’s being released at the beginning of summer (well, almost), don’t think this is a light, beach read. Jenna Blum writes with such passion and depth that you will be drawn to the pages. It’s hard to put down!

I will warn you though, this story is bittersweet from start to finish. Every character’s flaws are readily apparent, if not to themselves, to those around them. Such is the human experience. Parts were tough to read, especially as you understand the various ways that Peter, June, and Elsbeth seek to deal with their individual pain and the shadow of Peter’s war experience on the whole family.

See, Peter lost his wife and twin daughters in the Holocaust, and has spent every moment of his life dealing with his grief and loss. Work is his method of coping, and Masha’s (named after his late wife) is the essence of their pre-war dreams. Sadly though, Masha’s does not survive either, and that (to me) seems to be a catalyst for change in the new family’s lives. And yet… there’s beauty in their pain, and redemption in their stories. I won’t give away the ending (READ THE BOOK!) but it is satisfying. The mark of a good story, in my opinion!

When I first started reading this book, I immediately understood WHY this book was being celebrated with a virtual supper club. The food is almost like a character in this novel! Jenna wrote all of us bloggers a sweet note (and sent chocolate!) about her love of food and the inspiration of many of the dishes in this book… “I LOVE FOOD, and I had a joyous time creating and kitchen-testing all the recipes for Masha’s menus in The Lost Family (there are two, Spring 1966 and Fall 1965). I relied on my German friend Christiane’s mother’s recipes, my childhood memories of my Jewish grandmother’s dishes, the Mad Men Cookbook and similar cookbooks from the 1960s, and ingredients from my garden.” Food was celebrated throughout the novel–everything from fancy German and Jewish cuisine served at Masha’s, to family meals, to Midwestern fare that June and Elsbeth eat when visiting June’s mother, and much, much more.

Cheesy ricotta frittata cups in celebration of Jenna Blum's newest novel, The Lost Family.  #TheLostFamilySupperClub

The two dishes that compelled ME the most though were not from any of these experiences. Actually, they came from the end of the book–scrambled eggs that Peter makes for his family on the regular, and a mushroom soup that he works to perfect with his daughter by his side. I was *this close* to recreating his mushroom soup (and I still might!) but it has been roasty toasty in Nashville lately, so soup hasn’t been something I’ve been craving.

But these eggs… don’t they sound delicious? This whole breakfast spread, really. “Sometimes, on Saturday mornings, if the Claremont had had a good night the evening before, Peter didn’t go in right away. He got up with Elsbeth, and they made breakfast: fresh-squeezed orange juice–naturally, Peter would not hear of juice from a carton or can. Braed toasted in the oven so it would crisp all the way through, Elsbeth turning it carefully with tongs. And Peter’s special scrambled eggs: first he caramelized onions in a pan, cooking them very slowly in butter until they were translucent; then he added eggs whipped to a froth, heavy cream, ham, fresh dill, and the secret ingredient: a dollop of Neufchâtel cheese. Elsbeth was always allowed to drop this last onto the dish from a wooden spoon. She had her own jacket with her name stenciled on the lapel, a mini chef’s hat, rubber clogs, and a special stool to stand on while she helped Peter stir and mince and measure. The Fabulous Rashkins, the called themselves, and when the food was ready to be served, they presented it to June at the table with a bow, Peter sweeping his hand to the right and Elsbeth to the left. “Ta da! The Fabulous Rashkins! Lo and behold!” (page 277)”

Cheesy ricotta frittata cups in celebration of Jenna Blum's newest novel, The Lost Family.  #TheLostFamilySupperClub

I am just in love with that scene. There’s so much happiness and joy between father and daughter. With the knowledge of what comes before and after (it’s actually a memory), it’s very poignant in the life of Peter, June, and Elsbeth. There’s performance and ritual and relationships… and caring for others through a purposeful, planned, and delicious meal. Though my eggs aren’t just like Peter’s in ingredients, they are in spirit: a way to care for my family through good food. These are the frittata cups that my son loves most for weekday breakfasts at school. And why wouldn’t he? These light and fluffy egg muffins are full of three types of cheese. The ricotta contributes to the lightness of the frittata cups, the Parmesan gives them a salty bite, and the cheddar on top gets all brown and crispy. Yum!

Cheesy ricotta frittata cups in celebration of Jenna Blum's newest novel, The Lost Family.  #TheLostFamilySupperClub

What I also love about the family breakfast scene is how Elsbeth helps her father in the kitchen. You can tell that this is a usual occurrence, not just an occasional thing. That is what I hope to accomplish with my son as he grows up, and he actually helps me make these muffins. He’s getting good with the whisk and loves to top them with cheese (and eat some too, haha… he is only two after all). I hope you enjoy these Cheesy Ricotta Frittata Cups, and The Lost Family. Let me know if you read it… I’d love to know what you think! 🙂

one year ago: Copycat Chuy’s Creamy Jalapeno Dip
two years ago: Baked Tilapia with Coconut-Cilantro Sauce 
three years ago: Southwestern Cilantro Mac and Cheese
four years ago: Black Bean and Rice Soup
five years ago: Blueberry Burgers
six years ago: Parmesan Garlic Rolls
seven years ago: Lemony Kale Pasta

Cheesy Ricotta Frittata Cups

  • Servings: 12
  • Print

from The Kitchn

Ingredients:

  • 12 large eggs
  • 3/4 cup ricotta cheese
  • 1/4 cup milk
  • 1/2 cup Parmesan cheese, grated
  • freshly ground black pepper
  • 1-1 1/2 cups cheese, shredded (I’ve used Gruyere, mozzarella, and cheddar but fontina is suggested in the original)
  • 1-2 tablespoons fresh chives, minced

Directions:

Preheat oven to 350 degrees F. Grease a 12 cup muffin tin with cooking spray, or line with silicone liners (paper liners probably would stick, but I haven’t tried them).

Combine the eggs, ricotta, milk, Parmesan, and a generous amount of black pepper in a large bowl. Whisk to combine until the eggs are beaten. Transfer to prepared muffin tins, filling each well 1/2 to 3/4 full. Top with shredded cheese and chives.

Bake until a toothpick inserted in the center of the frittata cups comes out clean. Tops should be puffy and edges should be golden brown, just pulling away from the sides. Allow to cool in the pan for about 5 minutes, then remove individual frittata cups to a cooling rack to cool completely. If you do not use silicone liners, a butter knife can be used to loosen the frittata cups from the pan.

Serve warm or at room temperature. Frittata cups can be refrigerated for a few days or frozen for up to 3 months.

Cheesy ricotta frittata cups in celebration of Jenna Blum's newest novel, The Lost Family.  #TheLostFamilySupperClub

Be sure to follow the author and sponsors!
Disclosure: I received a complimentary, advance reading copy of The Lost Family by Jenna Blum for my participation in the #TheLostFamilySupperClub party. All opinions are my own. I received no further compensation for this post.
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Main Dishes, Pasta, Recipes

Creamy Pesto Pasta with Broccoli and Chicken

This delicious, creamy pasta dish comes together in a flash! It’s like a grown-up broccoli & cheese casserole, pasta-fied!

Creamy Pesto Pasta with Broccoli + Chicken | thepajamachef.com

I don’t think “pasta-fied” is a word, but I want it to be. This pasta dish is one of my absolute favorite quick dinners… and you gotta make it soon! Promise? It is reminiscent of SO many other dishes that I bet you know and love… those rice/pasta packet side dishes… the ever-classic broccoli & cheese side dish… pesto pasta… mac & cheese… I could go on and on and on, but then I wouldn’t get to the goodness of this dish! Sure, it’s not the healthiest pasta dinner, but it is flavorful and has veggies, protein, and carbs so it’s pretty all-encompassing. And on nights when you have less time than you want, but still want a homemade dinner, meals like this are the BEST.

Creamy Pesto Pasta with Broccoli + Chicken | thepajamachef.com

Creamy Pesto Pasta with Broccoli and Chicken is fast and flavorful. The creamy sauce is basically pesto + cream cheese + chicken broth [ooooh pesto, how I love thee! Make your own, or use some storebought pesto… it matters not]. The creamy sauce coats your pasta [duh], chicken, and broccoli to make a wonderful all-in-one meal that’s just a bit cheesy and creamy and a whole lot delicious. You can use fresh chicken for this, or even leftover chicken [rotisserie chicken would be SO  yum and SO easy I think]. I used frozen broccoli for ease, but fresh steamed broccoli would be great too. Basically, this recipe is just a guideline. The sauce makes the dish though so keep that in mind. I hope you love it as much as we do! 🙂

one year ago: Red Cabbage, Raisin, and Apple Slaw
two years ago: Healthy Crumb Topped Zucchini Bread
three years ago: Pumpkin Coconut Soup
four years ago: Chocolate Mousse
five years ago: Pumpkin Granola
six years ago: The Bestest Pizza Sauce Ever [+ Pizza How-To]


Budget Bytes

Creamy Pesto Pasta with Broccoli and Chicken

  • Servings: 4
  • Print

Ingredients:

  • 8 ounce small pasta, like bow ties
  • 8 ounces frozen broccoli
  • 1 tablespoon olive oil
  • 1 pound chicken breast, thinly sliced [or 2 cups chopped, cooked chicken – rotisserie chicken would be great here!]
  • freshly cracked black pepper
  • 1/3 cup basil pesto
  • 1/2 cup low sodium chicken broth
  • 4 ounces cream cheese, cubed [I always use 1/3 less fat]
  • Parmesan cheese, for topping, optional

Directions:

Bring a large pot of water to boil and cook pasta according to package directions. Once pasta is nearly cooked, add frozen broccoli to the water with the pasta. Cook for a minute, then drain pasta and broccoli together.

Meanwhile, in a large skillet set over medium heat, heat olive oil until it shimmers. Add sliced chicken and season with black pepper. Stir frequently, and cook for about 5-6 minutes until cooked through [no pink]. If you are using pre-cooked chicken, simply heat chicken in pan over medium-low heat until hot. You can add a little olive oil or water if you would like to keep it moist.

Then, add pesto and chicken broth to cooked chicken. Bring to a simmer over medium-low heat. Whisk in cream cheese gradually, constantly stirring to allow the sauce to thicken. Fold in cooked and drained pasta and broccoli. Stir well to combine, and serve!

Pasta is best fresh, but heats up well. You can top it with a little Parmesan cheese too… extra cheese never hurt anyone! 🙂

Main Dishes, Pasta, Recipes

Baked Bacon-Blueberry Ricotta Pasta

A luscious, creamy baked pasta with crisp bacon, succulent fresh corn, a pop of sweet blueberries, and a crunchy topping made out of a surprise ingredient. Intrigued now?

Baked Bacon-Blueberry Ricotta Pasta | an easy, cheesy baked pasta with a surprise topping! Find the recipe on thepajamachef.comAt my house, you can’t go wrong with baked pasta. Ben and I can eat an embarrassingly large portion of baked pasta at a single meal. Then after it’s wrapped up for the fridge, we are constantly opening it up and using a fork [or our fingers, sorry Mom] for another bite. There’s just something about baked pasta. From looking at the title of this recipe, Baked Bacon-Blueberry Ricotta Pasta, you’ve probably surmised that there’s at least something a little unusual with this pasta dish. Bacon and ricotta… pretty standard fare for Italian food. Blueberries? Now that’s a little odd, but it’s summer so sometimes berries creep into weird places. But then you look at that photo and you’re like, wait… is that oats? On pasta? Ummm, what’s going on? Well, that my friends, is granola. Granola?!?! Well, yes. That’s what my husband said too. Ha!

Baked Bacon-Blueberry Ricotta Pasta | an easy, cheesy baked pasta with a surprise topping! Find the recipe on thepajamachef.comI developed this recipe as my entry in the Golden Girl Granola Blogger Recipe Challenge. When I first received the package of Bluesberry Granola I planned to use it in a breakfast dish, such as french toast or breakfast quesadillas, or the like. But it’s a contest, and I figured everyone would do that. So I did something different! And guess what? It worked!

Baked Bacon-Blueberry Ricotta Pasta | an easy, cheesy baked pasta with a surprise topping! Find the recipe on thepajamachef.comThe sweetness of the blueberry, almond, and coconut granola [which is SO delicious, btw] is cut by the salty bacon, creamy ricotta, and the freshly grated Parmesan cheese mixed into the topping. I also mixed in some fresh sweet corn since I can’t get enough of that in the summertime, and a handful of herbs from my garden. Perfection on a plate! This isn’t your average pasta dish… it’s even better! Hope you enjoy it as much as we do!

one year ago: Coffee Blondies
two years ago: Pineapple Cream Pie
three years ago: Grandma’s Blueberry Muffins
four years ago: Linda’s Caramel Ritz Bits Crackers

Baked Bacon-Blueberry Ricotta Pasta

  • Servings: 6
  • Print

Ingredients:

  • 8 ounces pasta* [I used Trottole, a curly, thick, corkscrew shape but any small pasta would do]
  • *1 cup reserved pasta water
  • 4 strips of bacon
  • 15 ounces part-skim ricotta cheese
  • 1/2 cup corn [frozen or fresh]
  • 1 cup blueberries
  • 3 sprigs fresh rosemary, minced
  • a small handful of fresh basil, minced
  • a small handful of fresh lemon thyme
  • white pepper
  • sea salt
  • 1 egg, lightly beaten
  • 2/3 cup Bluesberry Granola – from Golden Girl Granola
  • 5-6 tablespoons freshly grated Parmesan cheese

Directions:

Preheat oven to 350 degrees F. Grease a 10 inch round casserole dish with cooking spray and set aside.

Bring a large pot of water to boil and cook pasta to al dente according to package directions.

Meanwhile, cook bacon until crisp, then drain on a paper towel. Chop when cool.

Then, stir together ricotta cheese, corn, blueberries, rosemary, basil, and lemon thyme until combined. [If you don’t have these herbs, substitute about 1/4 cup fresh herbs of choice, or ~1 teaspoon dried herbs.] Season with white pepper and sea salt, then taste and adjust seasonings as necessary. Then add egg and bacon and stir again.

When pasta is finished cooking, reserve 1 cup pasta water, then drain pasta. Fold pasta into ricotta mixture, adding reserved pasta water in 1/4 cup increments until sauce evenly coats pasta. Spoon pasta into prepared casserole dish.

In a small bowl, gently crush granola with the back of a wooden spoon until just broken down. Mix in Parmesan cheese, then sprinkle mixture over pasta. Bake for 20-25 minutes, until heated through. Serve immediately.

Disclosure: Golden Girl Granola sent me one bag of granola of my choice for the purposes of participation in this recipe challenge. I received no further compensation and was not asked or paid to publish positive comments. Please check them out on Facebook and Twitter. You can also find their products in various stores on the east coast. Thank you for the chance to try your granola!

Guest Post Links, Recipes, Sides, Vegetables

Corn and Blueberry Salad

This simple corn salad has a pop of sweetness, a little cheese, and lots of yum. One bite and you’ll be hooked!

Corn and Blueberry Salad... a summer side you don't want to miss! #salad #healthy #bbqYou’re going to LOVE this amazingly flavorful Corn and Blueberry Salad. The best of summer, right here! This salad is a guaranteed hit… and it takes just a few minutes to throw together and uses ONLY seven ingredients! What’s not to love?

I shared the recipe on Thriving Home, so check it out now! Enjoy!

Beans, Couscous, Main Dishes, Recipes, Reviews, Sides

#HotSummerEats: Sun-Dried Lentil and Couscous Salad, Barbecue Black Bean Quesadillas, and Some Reviews!

Today is the last day of #HotSummerEats! And because Ben and I spent the day painting our kitchen instead of blogging, I didn’t get part of this post up for Sunday like I planned. So to celebrate Monday, I have not just one but TWO recipes for you, plus reviews of other products from our wonderful #HotSummerEats sponsors. Ready? Let’s go!

Sun-Dried Lentil and Couscous Salad for #HotSummerEats | thepajamachef.com

Inside door number one we have this fabulous lentil and couscous salad! I love having recipes like this on hand to make that I can grab out of the fridge for lunches at work all week long. It’s truthfully been awhile since I’ve cooked couscous and when I first tasted this salad yesterday I wondered why the hiatus? Israeli couscous is so good!! It’s almost pasta, but not quite, so it pairs so well with lentils and any other veggies you want to throw in. This time, I used red and yellow bell peppers and some sun-dried tomatoes. Normally when I make salads like this, I make a vinaigrette as the sauce, but this time I took the easy way out and used this Roasted Tomato Vinaigrette from Out of the Weeds. You can WIN this in our #HotSummerEats giveaway, but you gotta act fast since it ends today! I don’t usually buy salad dressings because vinaigrettes are super easy to make, but sometimes it’s nice to let someone else do the work for you… especially when they use normal ingredients that you’d find in your pantry too! This vinaigrette is so fresh and adds a fun, light tomato flair to my lentil and couscous salad. If you can’t get this vinaigrette locally [or can’t wait until your online order arrives], you can use your favorite vinaigrette instead. 🙂 I’m so glad I got to try this Roasted Tomato Vinaigrette! It’s flavorful, fresh, and perfect for anything from salads to meat marinades. Amazing!

Barbecue Black Bean Quesadillas for #HotSummerEats | thepajamachef.com

The next recipe I have to share with you involves black beans, barbecue sauce, and cheese. Now, that combo might seem a little weird. I mean… black beans and cheese I get, but barbecue sauce and black beans? Barbecue sauce and cheese? Just try it! It’s so good! But first the back story. Whenever I get home late from work or Bible study or anywhere really and need some dinner, quesadillas are my go-to… one of two kinds. Banana, peanut butter, and chocolate [arguably NOT the healthiest choice, I know… but delicious!] or black beans and cheese. I always have those ingredients on hand so it’s easy, filling, and delicious. Usually to season my bean and cheese quesadilla, I turn to salsa or taco seasoning. But since I live in Nashville and see people put barbecue sauce on anything and everything, I wondered how it would taste on beans. Like baked beans, kinda. Even though I don’t like baked beans…

Barbecue Black Bean Quesadillas for #HotSummerEats | thepajamachef.com

I received Southern Gold Barbecue Sauce from Voodoo Chef for #HotSummerEats and decided to try it out on a recent weeknight. Man! The barbecue sauce/black bean combo is great! It’s just like chicken, except not. Haha, I’m so eloquent right now. But really, this barbecue sauce is wonderful. It’s mustard based–sweet and tangy, with just a pinch of heat. I could eat that stuff by the spoonful, it’s that good. Just like I said with the vinaigrette, you SHOULD get it [or win it I hope!] but if you can’t feel free to sub regular barbecue sauce + mustard to make this quesadilla. This combo is where it’s at! 🙂

#HotSummerEats reviews on thepajamachef.comMan, I’ve already shared two great recipes. But now I have a few product reviews for you so keep on reading. 🙂 I got to try Caribeque‘s Island Thyme spice rub. Ben was cooking the night we tried it, and he rubbed it on a pork tenderloin, then added some olive oil and panko bread crumbs and baked it until it was cooked through. WOW was this good! Seriously the best pork I’ve ever had. If it wasn’t raining I would have gotten some better pictures.

#HotSummerEats reviews on thepajamachef.com

The Island Thyme was tangy and full of lots of herbs. It had a little kick but not too much… made me feel like I was at a Caribbean restaurant instead of my own kitchen. 🙂 I think it would also be wonderful on some roasted veggies. 🙂 We enjoyed some dill and butter green beans and some sweet potato fries with the pork. I dipped my sweet potato fries in my new favorite ketchup… Chai Curry Chup by Intensity Academy. I know chai seasoning + ketchup + curry sounds weird, but it’s a totally addictive blend of sweet and hot and normal ketchup. It’s very hard to describe but it’s the best thing ever. Seriously the best product I tried as part of #HotSummerEats. Everything was good but this was phenomenal! On burger night a few weeks ago, I mixed the Chai Curry Chup with mayo as a burger topping and that was great too.

#HotSummerEats reviews on thepajamachef.com

Last but not least I want to tell you about the unique line of salad dressings from T.Lish. So far I have only sampled one of the three I was sent, and I want to eat salad for every meal just to enjoy the sweet garlic dressing!

#HotSummerEats reviews on thepajamachef.com

This dressing tastes like something I’d make in my own kitchen–no preservatives, nothing fake. It’s just a really good salad dressing made with quality ingredients. Some of the other #HotSummerEats bloggers have used these dressings for pasta salad or marinades–find all the recipes here! I have plans to use the Asian Sesame in stir fry but it just hasn’t happened yet. Will report back when it does! 🙂 My only complaint with this salad dressing is that it makes a mess when pouring it. Maybe we just got a bad bottle, but it did spill down the side quite a bit. That happens with my own dressings too, so no worries!

If you made it this far, you deserve a reward… so here are the recipes! 🙂 🙂 Ha! Enjoy! Thanks for reading along with #HotSummerEats and thanks to Camilla for organizing and hosting this great event. Most of all, thank you to all our sponsors! You have helped make the event spicy, flavorful, and fun! I always LOVE getting to try new foods and finding new companies to support [and enjoy]. Hope you enjoyed it as well and be sure to enter the giveaway now!

Sun-Dried Lentil and Couscous Salad

  • Servings: 4
  • Print

Ingredients:

  • 1/2 cup lentils, rinsed and sorted
  • 1/2 cup Israeli couscous
  • 1/2 cup bell peppers, diced small
  • 1/4 cup sun-dried tomatoes, diced small [drained if water/oil packed]
  • 1/4 cup fresh herbs, chopped [I used dill, rosemary, and lemon thyme]
  • 1/3 cup Roasted Tomato Vinaigrette from Out of the Weeds [or another salad dressing of choice, or a mixture of pureed tomatoes, oil, vinegar, and herbs]
  • freshly ground black pepper
  • Parmesan cheese, grated

Directions:

Bring a medium saucepan full of water to a boil. Reduce heat to medium, then add lentils and cook for 10 minutes. Add couscous and cook another 10 minutes or so, until lentils are cooked through–soft but not mushy, and couscous is cooked to al dente. Drain lentils and couscous and place in a medium bowl. Toss with peppers, tomatoes, and herbs. Drizzle vinaigrette over top, tossing until combined. Season with pepper and serve with Parmesan.

Barbecue Black Bean Quesadillas

  • Servings: 2
  • Print

Ingredients:

  • 2 flour tortillas
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup black beans, rinsed & drained
  • 1/4 cup bell peppers, diced small
  • 1/4 cup Southern Gold Barbecue Sauce from Voodoo Chef [or 2 tablespoons of your favorite barbecue sauce + 1 tablespoon of your favorite mustard]

Directions:

Heat a large skillet or griddle pan over medium heat. Spray with cooking spray or grease with butter, then place one tortilla on the pan. Add half the cheese and allow to melt.

In a small bowl, stir together black beans, bell peppers, and barbecue sauce. Heat until warm in the microwave, about 45 seconds. Add half of mixture on top of cheese–just one side of the tortilla for easy folding.

When cheese has melted and tortilla is crispy to your liking, fold and transfer to plate. Repeat with additional ingredients, then serve, sliced, with additional barbecue sauce for dipping.

Check out other #HotSummerEats recipes at the link below:

Disclaimer: Thank you to Caribeque, Intensity Academy, Out of the Weeds, T.Lish, and Voodoo Chef for providing samples and product to use for#HotSummerEats recipes without additional compensation. I was not asked to provide positive feedback. All opinions are my own. Please check out Caribeque on Facebook here or here, Twitter, and Instagram here and here to learn more. Please check out Intensity Academy on Facebook, Twitter, Instagram, and Pinterest to learn more. Please check out Out of the Weeds on Facebook, Twitter, Instagram, and Pinterest to learn more. Please check out T.Lish on Facebook, Twitter, Instagram, and Pinterest to learn more. Please check out Voodoo Chef on Facebook and Twitter to learn more.