Cheese and Tomato Pesto Tortillas Recipes

Cooking Time: 15 - 30 mins
Serves: 4   

Ingredients

300g Cheddar, roughly grated
300g mozzarella, roughly grated
12 spring onions, trimmed and finely sliced
8 heaped tblsp roughly chopped coriander or basil leaves
16 small soft flour tortillas
190g jar Sacla’ Sun-dried Tomato Pesto or Sacla' Fresh Fiery Chilli Pesto
salad leaves, to serve
salt & freshly ground black pepper

Instructions

Preheat a griddle or large non-stick frying pan over a medium heat.

Mix the Cheddar, mozzeralla, spring onions and coriander or basil together in a bowl. Season well.

Spread 2 of the tortillas with the pesto and set aside. Place a plain tortilla in the hot pan and sprinkle a quarter of the cheese mix evenly over the surface and then top it with one of the reserved tortillas, pesto-side down. Cook for about 1 minute, until the bottom tortilla is golden and the cheese is beginning to melt. Carefully turn the tortilla over and cook for a further 1-2 minutes, or until this, too, is golden and the cheese is melting. Remove from the pan and keep it warm. Repeat with the remaining tortillas.

Serve the tortillas cut into wedges with some salad leaves.