2 cups shredded cheddar cheese (or a combo of your favorite)
1 can tomato soup
milk
Empty soup can into a small sauce pan and add a can of milk. Simmer on low until grilled cheeses are done.
Lay tortillas out and sprinkle shredded cheese on top. Roll tortillas up tightly and lay seam side down on a heated griddle pan. Press down slightly to seal tortilla. Once browned, roll over and repeat.
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