Sun-Dried Tomato Pesto Quesadillas
We've given classic Mexican quesadillas a dollop of the dolce vita here, with Sacla' Sun-Dried Tomato Pesto adding a rich intensity to the oozing cheese filling. Ideal as a lunchtime treat.
Share recipe
URL copied to clipboard!
Print recipe
Cook Time
20 mins
Serves
4
Ingredients
- 150g Cheddar, grated
- 150g Mozzarella, grated
- 6 spring onions, trimmed and sliced
- 4 tbsp. fresh coriander or basil, chopped
- 8 x 20cm soft flour tortillas
- 4 tbsp. Sacla’ Sun-Dried Tomato Pesto
How to make the recipe
- Preheat a griddle or large non-strick frying pan over a medium heat
- Mix together cheddar, mozzarella, spring onions and herbs
- Spread half the tortillas with Sacla’ Pesto and set aside
- Meanwhile, place a plain tortilla in the hot pan and sprinkle 1/4 of the cheese mix evenly over the surface
- Top it with one of the reserved tortillas, Pesto-side down
- Cook for about 1 minute, until the bottom tortilla is golden and cheese is beginning to melt
- Carefully turn tortilla over and cook for a further 1-2 minutes, or until bottom tortilla is golden
- Remove from pan and keep warm and repeat with remaining tortillas and ingredients
- Cut the quesadillas into wedges to serve
