Sun-dried Tomato Pesto Quesadillas Recipes

Cooking Time: Up to 15 mins
Serves: 4   

Ingredients

150g cheddar, grated
150g mozzarella, grated
6 spring onions, trimmed and sliced
4 tbsp chopped fresh coriander or basil
4 tbsp Sacla' Sun-dried Tomato Pesto or Sacla' Fresh Fiery Chilli Pesto
8 x 20cm soft flour tortillas

Instructions

First mix the cheddar, mozzeralla, spring onions and coriander or basil.

Then preheat a griddle or large non-stick frying pan over a medium heat. Spread half the tortillas with the Sacla' sun-dried Tomato Pesto and set aside.

Meanwhile, 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 the bottom tortilla is golden and the cheese is melting. Remove from the pan and keep it warm.

Do it all again with the remaining ingredients. Then serve the quesadillas cut into wedges perhaps even with salad.