Our Favourite Recipes
Cheese & Sun-Dried Tomato Pesto Tortillas
These melt-in-the-middle tortillas are packed with a mix of sharp cheddar and creamy Mozzarella. Sacla' Sun-Dried Tomato Pesto adds tangy, herby flavour, while spring onions add extra zing. The perfect meeting of Italy and Mexico.
Buon Appetito
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
Method
- Heat a griddle or a large non-stick frying pan over a medium heat
- Mix the cheddar, mozzarella, spring onions and basil together in a bowl. Season well
- Spread 2 of the tortillas with Sacla’ Pesto and set aside
- Place a plain tortilla in a hot pan and sprinkle a quarter of the cheese evenly over the surface
- Top 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 further 1-2 minutes
- Remove from the pan and keep warm
- Repeat with the remaining tortillas
