#Cheese | Jill's Cooking

Easter Sunday is right around the corner and if you’re looking for a quick, easy and delicious appetizer this Mini Spinach, Pancetta and Cheese Frittata recipe is it! You can make these ahead and serve them room-temperature or cook them right before your guests arrive. Either way, you will not go wrong.

I used my @PerfectResults Premium Non-Stick Bakeware 48 cavity mini-muffin pan and served these at a baby shower. Then, I garnished the platter with edible flowers and a sprig of rosemary to give a pop of color.

Mini Spinach, Pancetta and Cheese Frittatas

Ingredients:

1 5 to 6 ounces pancetta, such as Primo Taglio, Columbus or Boars Head

1/2 large onion, diced

1 TBSP olive oil

12 medium to large size eggs, room temperature

1 1/2 cups sharp cheddar cheese, shredded such as Kraft or Lucerne

2 to 3 cups spinach, fresh or frozen

Leaves from 2 to 3 sprigs of fresh thyme

1/2 tsp ground pepper

1/2 tsp crushed red pepper flakes

1/3 cup parmesan cheese, grated or shredded

Directions:

Preheat oven to 350 degrees F. Use cooking spray to grease your mini muffin pan. Set aside.
In a large bowl, use a whisk or mixer to beat eggs until light and frothy about 6 minutes. Add the cheese and stir to combine thoroughly. Set aside.
In a medium size sauté pan heat the olive oil over medium heat until hot. Add the pancetta and onions. Cook until the onions are translucent and the pancetta is lightly browned about 7 to 8 minutes. Add the spinach (if you use frozen spinach, make sure it is completely thawed and all the water is pressed out. I put the thawed spinach in a colander and squeeze it out using my hands until all of the moisture is gone. Then, add the spinach to the sauté pan and combine thoroughly. If you use fresh spinach, you’ll need to double the quantity since it will shrink down. Cook the fresh spinach in the sauté pan for 3 minutes until it wilts down). Remove the mixture from the heat and let cook for 5 minutes.
Add the cooled spinach mixture to the eggs. Then, add the fresh thyme, ground pepper and red pepper flakes stir until completely combined.
Use a spoon to ladle the mixture into the sprayed muffin tin about 3/4 full. Do not overfill. Top each with the parmesan cheese. I had enough batter for about 40 mini frittatas.
Cook for 15 to 18 minutes until the edges of the muffins are lightly browned.
Remove from the oven and let cool about 5 minutes. Use a sharp knife to glide around the outside of the muffins until you can gently remove them.
Serve immediately or place them on a serving platter and cover if you’re making them ahead. You can also put them in an air-tight container in the refrigerator if you are making them ahead. Serve within 6 to 8 hours.

Enjoy! XOXO Jill

It’s Taco Tuesday and the perfect day to get adventurous! I know…I know…tacos are a major food group for many of us and a thing of edible beauty but every once in awhile we need variety. Today, instead of tacos, we’re making Cheesy Mexican Tortilla Pizza.

Almost forgot to take a pic before it was all gone!

I found this recipe on @thesoccermomblog.com and it’s easy and fantastic. It changes things up for a family that loves pizza. What could be better than cheese, beans, taco meat and enchilada sauce on a super large tortilla? I include Mexican Rice or Cilantro Rice on the side and serve with extra toppings of shredded cheese, guacamole, salsa, sour cream and chips to round out the meal.

This is my version of the recipe!

Cheesy Mexican Tortilla Pizza

Ingredients:

1 pound ground beef, browned and drained

1 package taco seasoning (any brand such as McCormick or Lawry’s)

2 12″ Grande Tortillas for 1 pizza (such as Guerrero other brand of extra large tortillas)

1 cup refried beans (any brand such as Rosarita or Old El Paso)

2 1/2 cups shredded Mexican blend cheese

1/4 to 1/2 cup red enchilada sauce (such as El Pato, Las Palmas, Rosarita or Old El Paso)

1/4 cup Rotel Diced Tomatoes & Green Chilies, drained (you can use Mild, Medium or Hot) or salsa

Extra cheese, olives, sour cream, guacamole, salsa for garnish (your choice)

Directions:

In a large skillet cook ground beef until browned. Drain grease and return to the pan. Add taco seasoning, 2 TBSP water and mix completely. Remove from heat and set aside.
Heat the tortillas side-by-side on a baking sheet in the oven at 375 degrees for 4 minutes on each side. You want to crisp and brown the tortillas slightly. Remove from the oven to begin building your Cheesy Mexican Tortilla Pizza.
Place one tortilla on a round pizza stone/pan or baking sheet and frost with the refried beans. You’ll want to smooth the beans over the tortilla to 1/8″ of the edge. Next, top the beans with a nice layer of shredded cheese and then add the ground beef smoothing it over the cheese layer.
Add another tortilla on top and press down. Then, spread enchilada sauce on top with a pastry brush leaving 1/4″ space from the edge. Top with the remaining shredded cheese.
Broil the pizza for about 4-6 minutes, rotating the pan halfway through and checking to make sure it doesn’t burn and the cheese is completely melted. Your oven may cook quicker so pay attention!
Remove from the oven and add some (not too much) drained diced tomatoes or salsa on top. Use a pizza cutter and divide in equal parts like you would a pie. Serve with any toppings or sides you choose.

You will find most ingredients in the Mexican food isle of your local grocery store. For a family of 5, we make 2 of these Cheesy Mexican Tortilla Pizzas and serve with rice for a super, easy, alternative Taco Tuesday Dinner!

Enjoy! XOXO Jill