Ingredients

• 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

Instructions

1. Spread mustard on one half of tortilla.
2. Layer with ham, caramelized onion, pickles and Gouda cheese; fold tortilla in half.
3. Cook in a dry skillet over medium high heat until browned on both sides and cheese is melted.
4. Cut into four pieces.