Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pint fresh strawberries -- hulled

  3. -- diced 1 fresh ripe anjou pear -- cored

  4. -- diced 1 tablespoon fresh cilantro -- chopped

  5. 1 tablespoon honey

  6. 1 cup sargento preferred light -- fancy shredded

  7. -- mozza

  8. 4 flour tortillas -- (8 inches)

  9. 2 teaspoons light margarine -- melted

  10. 2 tablespoons light sour cream

Instructions Jump to Ingredients ↑

  1. To make Fruit Salsa, combine strawberries, pear, cilantro and honey in medium bowl; set aside. Sprinkle 2 tablespoons cheese on one half of each tortilla. Top with 1/3 cup salsa (drain and discard any liquid that has formed from the fruit) and another 2 tablespoons cheese on each tortilla. Fold tortillas in half. Brush top of each folded tortilla with some of the melted butter. Grill folded tortillas, buttered-side-down, in dry preheated skillet until light golden brown and crisp, about 2 minutes. Brush tops with remaining melted butter; turn and brown other sides. Remove to serving plate or platter. Cut each tortilla in half. Serve with remaining Fruit Salsa. Garnish with sour cream. Serve immediately. Makes 4 servings.


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