Cheese Crisps and Summer Storms

Sitting on the back patio, watching the rain fall in the distance come closer and closer. Listening to grumbling thunder...oh wait, or is that the grumbling of my stomach?? 

A cheese crisp with slices of banana pepper straight from the garden might do the trick. Preheat that oven! Ordinarily, I use cheddar cheese but I'm out of cheddar so Parmigiano Reggiano, it's your turn! While the oven preheats to 350F, I pick a banana pepper from the garden, wash it, and slice it up in thin rings. I'm feeling particularly snack-y so two locally made flour tortillas go into the oven. You know they're ready to pull out when bubbles appear (a couple minutes). Out come the bubbly tortillas, on goes a light dusting of grated cheese and slices of banana pepper, back into the oven they go. You can probably turn off the oven at this time because there will still be enough heat to do its thing. Pull them out with tongs once the cheese has melted and the edges are slightly toasty (a few minutes). Slice in fourths or sixths or eighths (really, whatever you prefer) and eat as is or with salsa. Grab your plate, back to the patio to watch the sunset!


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