Here’s a truth that’s inconvenient for the dinner-in-a-sack industry but is great for the rest of us: fast food doesn’t have to be junk food. You’ve probably already got a lot of tasty quick meals loitering about in your kitchen, from canned beans that can be made into hearty salads to canned squash or pumpkin that can be fried into patties to an assortment of cheese, nuts, and fruits that can easily comprise a meal.
Or if you have some corn tortillas and some salsa and cheese, you can pop it all into the toaster oven to make savory Mexican-style pizzas. After I took this picture, I decided to make the pizzas into calzones by carefully turning one of the pizzas over and pressing it onto the other one. Crusty outsides, gooey insides…so much tastier than a $5 pizza that’s more like cardboard than food. And you’ll be enjoying your mini pizzas in a lot less time than it takes to drive up to the nearest dinner-in-a-sack outlet, too.
Fresh salsa, either homemade or store-bought (I adore Garden Fresh salsas, although I added extra chopped cilantro to the one I used since I think you can pretty much never have too much cilantro)
Cheddar, Monterey Jack, or Colby cheese, preferably made with grass-fed milk (I opted for Farm Country White Cheddar), grated
If you’re using crisp tortillas, there’s no need to heat them first, but if you’re using frozen or not-so-crisp tortillas, you’ll need to dry-toast them in skillets over medium heat for 4 minutes – flipping halfway through – or until they start to turn golden-brown around the edges. I stash my Whole Life whole-grain corn tortillas in the freezer and heat them individually as needed.
Place the crisp tortillas on a foil- or parchment-lined baking sheet or toaster oven tray. Spoon some salsa onto each tortilla and sprinkle on some grated cheese. If you’re using a toaster oven, bake for about 10 minutes at 300F or until the cheese bubbles; if you’re using a conventional oven, go with 10 minutes at 350F. (The smaller interior of the toaster oven means it’ll heat much more quickly.)
Courtesy of The Cultured Cook.
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