Spread the pesto on each tortilla. Sprinkle about a ½ cup of chicken on one half of each; then sprinkle with each of the cheeses. Fold the tortillas in half. Melt the butter in a large skillet over medium heat and put in the dillas. Give each side 2 to 3 minutes until they start to brown and the cheese is meltty. Take out and cut to four pieces and eat ‘um up as soon as they are cool enough to get into your mouth
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