Ingredients
3 tablespoons unsalted butter, at room temperature
1 ounce finely grated Parmigiano Reggiano (1/2 cup)
4 9- or 10-inch flour tortillas (burrito size)
8 ounces mozzarella (see note), coarsely grated (about 2 cups)
2 medium tomatoes (about 3/4 pound total), seeded and coarsely chopped (about 1 cup)
1/3 cup coarsely chopped fresh basil
Kosher salt and freshly ground black pepper
Fine Cooking
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1 ounce finely grated Parmigiano Reggiano (1/2 cup)
4 9- or 10-inch flour tortillas (burrito size)
8 ounces mozzarella (see note), coarsely grated (about 2 cups)
2 medium tomatoes (about 3/4 pound total), seeded and coarsely chopped (about 1 cup)
1/3 cup coarsely chopped fresh basil
Kosher salt and freshly ground black pepper
Description
Fine Cooking
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