Recipes

Ingredients

• 4 teaspoons olive oil
• 8 soft taco sized flour tortillas
• 1 cup prepared pesto sauce, divided usage
• 2 cups mozzarella cheese, grated, divided usage
• 8 sun-dried tomatoes packed in oil, cut into strips, divided usage
• 4 oz. Goat cheese, divided usage
• 2 teaspoons pine nuts (optional) 

Instructions

1. Place one tortilla on an oiled baking pan. Lightly brush the tortilla with 1/8 cup of pesto.
2. Next, sprinkle 1/4 cup mozzarella over the pesto.
3. Place another tortilla over the pesto and cheese and repeat the procedure of pesto and cheese on the second tortilla.
4. Arrange the sun-dried tomatoes, goat cheese and pine nuts (if desired) on the top tortilla over the pesto and cheese.
5. Repeat entire procedure with remaining tortillas and ingredients.
6. Bake in 400 F oven until crispy.

Serves 4