PREP TIME
15
COOK TIME
12
DIFFICULTY
Easy
SERVINGS
2
  • 1 – cup fresh basil leaves
  • 1/4 – cup toasted pine nuts
  • 2 tablespoons – olive oil
  • 1/4 – cup Cacique Cotija cheese, crumbled
  • 1/3 – cup Cacique Crema Con Sal
  • 2 – flour tortillas
  • 1 – cup Cacique Four Quesos Blend Shredded Cheese
  • 4 – porcini mushrooms, sliced
  • ¼ - cup caramelized onions
  1. To Make Crema Pesto: Add basil leaves, garlic cloves, pine nuts, olive oil and cotija to a blender or food processor.
  2. Blend until smooth and basil is minced down to small specks.
  3. Pour in Cacique Crema Con Sal.
  4. Blend again until creamy, thick and smooth. Set aside.
  5. Heat a skillet or large pan over a medium flame.
  6. Place flour tortilla on hot skillet.
  7. Sprinkle 1/2 cup of Cacique Four Quesos Blend over tortilla.
  8. Place half of sliced mushrooms on one side of tortilla. Then top with 1/8 cup of caramelized onions.
  9. Drizzle with 2 tablespoons crema pesto.
  10. Fold opposite end of tortilla over to cover mushroom, onion, crema pesto.
  11. Cook on each side until tortilla is crisp and cheese has melted.
  12. Remove from heat and cut into quarters.
  13. Repeat with remaining ingredients.
  14. Serve with remaining crema pesto for dipping.