This recipe was first published in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Lay out 4 tortillas. Spread 2 with mustard, then top with the ham, basil, sauerkraut and a sprinkle of cheddar.
2.Spread another 2 tortillas with the cranberry sauce, then top with the turkey and Camembert, and season.
3.Lay a plain tortilla on top of each of these 4. Brush with oil.
4.Heat the pan (or BBQ hot plate) to medium and cook the tortillas oiled-side down first until crispy, then flip and cook until warmed through and the cheese is melted.
5.Cut into quarters. Serve warm.
Note
- Get as creative as you like making these with your leftovers – try smashed potato, feta and minted peas or salmon, cream cheese and chives.