Pesto sauce- purchased, or homemade Cilantro Pesto (see recipe below)
2cupsabout 6 oz grated cheese such as Mexican blend, Mozzarella, Jack, or Cheddar cheese
Additions
Chopped red bell pepper
Grape or cherry tomatoes, cut in halves or quarters
Chopped red onion
Minced jalapeno or serrano chilis
Sliced or chopped olives
Small cooked shrimp
Diced avocado
Hot Sauce
Garnishes
Chopped fresh cilantro
Fresh arugula or thinly sliced cabbage
Instructions
Heat a griddle or heavy large skillet over medium heat. Brush one side of a tortilla with olive oil and place oiled side down on the griddle. Repeat with as many more tortillas as will fit on the griddle in a single layer. Spread about 1 tablespoon pesto over each tortilla, then sprinkle each tortilla with about ⅓ cup grated cheese. Top with additions of your choice. Cook until the bottoms brown and the cheese melts, reducing the heat to medium-low if browning too quickly, about 4 minutes.
Transfer the flatbreads to a cutting board. Sprinkle with cilantro, arugula or cabbage. Cut each into 4 wedges and serve right away. Repeat cooking with the remaining ingredients.