15 Mins
10 Mins
  • 2 flour tortillas
  • 1 cup Cacique® Four Queso Blends Shredded Cheese
  • 1/4 cup marinated baby artichoke hearts, drained
  • 4 tablespoons Kalamata olives, sliced
  • tablespoons olive oil
  • 1 cup cherry tomatoes, halved
  • salt and pepper to taste
  1. Heat comal or large pan over a medium flame. Place tortilla in middle of pan. Sprinkle ½ cup of Cacique® Four Queso Blends Shredded Cheese on half of tortilla.
  2. For blistered tomatoes, heat olive oil in a medium frying pan over a medium high flame. Add tomato halves and sprinkle with salt and pepper. Cook on each side for 7 to 8 minutes.
  3. Layer 1/8 cup of artichoke hearts, 2 tablespoons Kalamata olives, and 1/8 cup blistered tomatoes over cheese. Fold opposite side of tortilla to cover ingredients.
  4. Cook on each side until tortilla on the outside is golden brown. Remove from heat and cut into quarters.
  5. Repeat with remaining ingredients.