Sun-Dried Pesto Quesadillas

On the table in 20mins

Serves 4

vegetarian

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

Method

  1. Preheat a griddle or large non-strick frying pan over a medium heat
  2. Mix together cheddar, mozzarella, spring onions and herbs
  3. Spread half the tortillas with Sacla’ Pesto and set aside
  4. Meanwhile, place a plain tortilla in the hot pan and sprinkle 1/4 of the cheese mix evenly over the surface
  5. Top it with one of the reserved tortillas, Pesto-side down
  6. Cook for about 1 minute, until the bottom tortilla is golden and cheese is beginning to melt
  7. Carefully turn tortilla over and cook for a further 1-2 minutes, or until bottom tortilla is golden
  8. Remove from pan and keep warm and repeat with remaining tortillas and ingredients
  9. Cut the quesadillas into wedges to serve

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