INGREDIENTS 

• 100g Cheddar, roughly grated
• 100g Mozzarella, roughly grated
• 10 spring onions, trimmed & finely sliced
• 4 tbsp. basil leaves, roughly chopped
• Salt & black pepper to taste
• 6 small soft flour tortillas
• 1/2 190g jar Sacla’ Sun-Dried Tomato Pesto

INSTRUCTIONS 

1. Heat a griddle or a large non-stick frying pan over a medium heat
2. Mix the cheddar, mozzarella, spring onions and basil together in a bowl. Season well
3. Spread 2 of the tortillas with Sacla' Pesto and set aside
4. Place a plain tortilla in a hot pan and sprinkle a quarter of the cheese evenly over the surface
5. Top with one of the reserved tortillas, Pesto side down
6. Cook for about 1 minute, until the bottom tortilla is golden and the cheese is beginning to melt
7. Carefully turn the tortilla over and cook for further 1-2 minutes
8. Remove from the pan and keep warm
9. Repeat with the remaining tortillas