I would add basil and oregano
If there is no other leavening then it will not rise. If it doesn't rise then it will be hard and crusty.
There are several websites with cheese quesadilla recipes. The following websites contain some of those recipes: simplyrecipes.com, tasteofhome.com and squidoo.com.
There are several ways to use leftover nacho cheese. It can be used to make a spicy mac and cheese or added to a cheesy soup. It goes great on baked potatoes or broccoli as well.
Cheese was added when ya mam was born!
I've added a reference to a Lenten recipe, enjoy!
After being prepared with added milk & butter it usually varies between 340-380 calories for every 60-67grams
Yeast makes things rise so when yeast is added then the cheese explodes into circles and it makes holes in your cheese (Swiss cheese)
Particular bacteria are added to the cheese which produce Carbon Dioxide bubbles while it is maturing. It is added by the cheese maker by choice.
1960s
Pesto is an Italian recipe for a thick sauce containing olive oil, garlic, pine nuts, basil and parmesan, whereas pistou originated in the Provence region in France, and has the same ingredients except for the pine nuts. That said, the original pistou recipe didn't have hard cheese in it. These days parmesan or another hard cheese is often added to pistou. But no pine nuts!
Not usually, unless sugar has been added to the cheese. (e.g some cheeses have dried cranberries or apricots added, with may have added sugar in).
The add part of a recipe is optional. They are twist of the original recipe to make it slightly different with out altering the main recipe.