- 2 teaspoons olive oil
- 1 small onion, thinly sliced
- 2 teaspoons Dijon mustard
- 1 (10 inch) flour tortilla
- 2 slices deli ham
- 8 dill pickle rounds
- 1/2 cup Borden® Gouda Shreds
- Spread mustard on one half of tortilla.
- Layer with ham, caramelized onion, pickles and Gouda cheese; fold tortilla in half.
- Cook in a dry skillet over medium high heat until browned on both sides and cheese is melted.
- Cut into four pieces.