If you can't decide between a pizza night or Mexican night, this scrumptious Italian-style tortilla dish is for you.
Ingredients
8 Azteca® Flour Tortillas
1/4 cup prepared basil pesto
2 cups (8 oz.) Borden® Colby & Monterey Jack shredded cheese
1/2 cup sun-dried tomatoes in oil, drained & chopped
2-3 tablespoons olive oil
Directions
- Preheat broiler.
- Arrange 4 tortillas on a large baking sheet.
- Spread each tortilla with 1 tablespoon pesto; top evenly with cheese and tomatoes.
- Place one tortilla on each of the 4 tortillas.
- Brush tops lightly with oil and broil 2 inches from heat until golden, 1-2 minutes.
- Turn quesadillas over carefully with a spatula and brush tops with oil.
- Broil for 1-2 more minutes. Cut into wedges and serve.
- For a heartier snack or light meal, add cooked, diced chicken.
