January 12 2017 – Danita Troyer
Prep time: 10 min
Cooking Time: 3 min
Yield: 12 Wedges
- 2 (8") Flour Tortillas
- 1 T Butter, melted
- ¼ C Salsa, thick and chunky
- 12 Slices Pepperoni
- ¼ C Ripe Olives, sliced
- 2 Slices Colby Cheese, cut in half
Brush one side of each tortilla with melted butter. Place tortillas buttered-side-down.
Spread 2 tablespoons salsa onto half of un-buttered side of each tortilla.
Place 6 slices, 2 tablespoons olives and 2 half slices cheese over salsa on each tortilla.
Fold tortilla in half.
Cook tortillas in 10-inch skillet over medium heat until lightly browned (2-3 minutes).
Turn tortilla over; continue cooking until lightly browned and cheese is melted (1-2 minutes).
Cut each tortilla into 6 wedges.