World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

1/4 cup sun-dried tomatoes – dry packed
4 cups shredded mozzarella cheese
8 small flour tortillas
4 prosciutto slices, chopped
1/4 cup fresh basil leaves
crushed red pepper flakes, to taste

Directions

1. Soak sun-dried tomatoes in hot water for 20 minutes. Drain and slice.
2. Sprinkle about the half the cheese in equal amounts on half of each tortilla. Divide the prosciutto, basil leaves and sun-dried tomatoes evenly on top of the cheese. Sprinkle with red pepper flakes. Top with remaining cheese and fold each tortilla in half.
3. Heat nonstick skillet over medium heat. Cook tortillas 2 to 3 minutes per side or until cheese is bubbly.
4. Cut in half and serve with bowls of sour cream and salsa for dipping.

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