Ingredients

1/2 cup multicolored grape tomatoes, halved

1/4 cup olive oil

2 tablespoons minced, fresh basil

1 clove garlic, chopped

Salt and ground black pepper to taste

3 ounces fresh mozzarella, sliced into 1/4-inch thick matchsticks

1 cup shredded Monterey Jack cheese

1/2 cup chopped, roasted green chiles

4 (12-inch) flour tortillas

2 tablespoons Darigold butter, melted

1 cup shredded Parmesan

Basil Cream* 

Directions

In a small bowl, combine tomatoes, olive oil, basil, garlic, salt and pepper. Marinate at least 1 hour.

Divide mozzarella, Jack cheese and chiles into 4 equal portions. Sprinkle one portion of cheeses and chiles on one half of each tortilla, and fold remaining half of tortilla over ingredients. Repeat to fill all tortillas.

Heat a large, non-stick skillet; brush the tops of each filled tortilla with butter. Place tortillas, two at a time, into the skillet with the buttered side down. Brush tops of tortillas in the pan with melted butter; sprinkle 1/4 cup Parmesan on top of each tortilla and flip to brown other side. Parmesan will form a crust.

Serve crusted-side up, smeared with marinated tomatoes and Basil Cream on the side.

BASIL CREAM*

Combine one 8-oz. carton Darigold sour cream with 1/4 cup fresh chopped basil, 1 teaspoon grated lemon peel and 1 clove garlic, minced.

Refrigerate for 1/2 hour.