After buying some recently expired tortilla wraps (at half price),
I ran out of regular cheese,
didn't want to make a town trip for just one ingredient yet did want to use the tortillas fairly quickly.
The solution was to use some freeze dried mozzarella cheese (Augason Farms),
which I had opened almost three years ago.
As an experiment, I added warm water then left it overnight,
in hopes that the extra time would improve the flavor.
It worked. :)
There was still a slight chemical taste, but significantly less than usual.
I made six different pseudo pizzas, over five days, and all were satisfactory & a nice morale boost. :)
The cheese, in an individual serving fruit cup (empty & reused):
The cheese, after rehydrating overnight:
After stirring a bit:
Cheese and dry basil leaves on a tortilla, in my pan:
After adding diced tomatoes and bacon bits (and more Light):
After cooking, cheese is stretchy, as demonstrated by the clump on top of a
tomato at the top right
(I had spooned out some excess liquid (from the tomatoes)
and had inadvertently scooped up some cheese):
Another version (with pepperoni, and dry basil leaves), after cooking:
Another version (with sun dried tomato, bacon bits, and dry basil leaves), after cooking:
This was my last tortilla, so I ended up using far more cheese than "normal" (i.e. all remaining rehydrated cheese).
Bottom (of first version (with diced tomatoes & bacon bits)):
