Chef Tom Fraker
2 tablespoons unsalted butter
4 10-inch flour tortillas (Burrito Size)
2 cups shredded Cheddar-Jack cheese
1 cup (plus more for garnish) Melissa’s Jalapeño Relish “Escabeche”
3/4 cup grated Parmesan cheese
In a large skillet, melt the butter.
Place 1 tortilla into the pan, top it with half of the cheddar-jack cheese and half of the relish.
Top that with another tortilla and cook until golden brown, about 2 minutes.
Flip it over and sprinkle with 1/4 of the Parmesan. Cook until golden brown, about 2 minutes longer, flip onto a cutting board and sprinkle that side with 1/4 of the Parmesan.
Repeat for the remaining ingredients.
Slice into triangles, garnish with more relish and serve.