Day-after-raclette quesadillas

Ingredients

4 servings

• 4 Old El Paso™ Plain Wheat Tortillas
• 250 g of cold cuts for raclette
• 200 g of sliced raclette cheese, rindless
• 80 g of arugula
• 50 g of sun-dried tomatoes

Steps

1. 1

   Rinse the tomatoes in hot water and drain. Cut them into cubes.

2. 2

   Cut the cheese slices in half.

3. 3

   On one half of each tortilla, place 2 half-slices of raclette cheese lengthwise, add the cold cuts, arugula, tomato cubes, and top with 2 more half-slices of raclette cheese.

4. 4

   Fold each tortilla in half and grill over low heat on a grill or in a pan over medium heat until the cheese has melted.

5. 5

   Cut the tortillas into 3 triangles and enjoy.