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Meatball Queso Cone

Remember the Chicken Fajita Queso Cone? I thought just because it involves a tortilla it doesn’t ‘need’ to be Mexican, does it.

Why not take it Italian??

Breakfast = Scrambled Egg English Muffin

Lunch = Chicken Points Curry

I thawed a Chunky Vegetable Marinara and separated some of the good chunks. Then blended the rest to make a sauce.
I pre-folded the tortilla to get a perfect center cut.
I used my kitchen shears to get a clean cut. The cut is as important as the fold! A perfect center cut creates a tight non-drippage cone. Mozzarella cheese in the two upper quadrants, leaving a space between.
Fold the dry pocket first, then the two cheesy pockets on the outside.
Three pockets, cheese, dry, cheese. The cheese on the outsides glues everything together and you get cheese in every bite. Also, things don’t fall out of this.
Brush with oil and brown on both sides over medium low heat, flipping several times to slowly melt the cheese.
Thaw/heat 4 March Meatballs and the sauce from the blended marinara.
That cheese wrapped pocket is just begging to be filled with goodness.
Fill with meatballs and the reserved chunkies from the marinara. Top with shredded parm from the freezer.
Dip into the sauce or spoon the sauce in as you work your way down. Yes there is cheese pull. Oh yeah, there is a salad going on here too. Like you noticed!

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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