Cheese and Tomato Pesto Tortillas


  • 100g Cheddar, roughly grated
  • 100g Mozzarella, roughly grated
  • 10 Spring onions, trimmed and finely sliced
  • 4 tbsp Basil leaves, roughly chopped
  • Salt
  • Black pepper
  • 6 small Soft flour tortillas
  • 2 pots or half a jar Sacla’ Sun-Dried Tomato Pesto


  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
Serves: 2Cooking time: Share recipeReview this recipe


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