1 pt. fresh strawberries, hulled and diced
1 fresh ripe Anjou pear, cored and diced
1 tbsp. chopped fresh cilantro
1 tbsp. honey
1 c. (4 oz.) Sargento Preferred Light Fancy Shredded Mozzarella Cheese
4 flour tortillas (8 inches in diameter)
2 tsp. light butter, melted
2 tbsp. light sour cream

To make Fruit Salsa, combine strawberries, pear, cilantro and honey in medium bowl; set aside.

Sprinkle 2 tablespoons cheese on one half of each tortilla. Top with 1/3 cup salsa (drain and discard any liquid that has formed from the fruit) and another 2 tablespoons cheese on each tortilla. Fold tortillas in half. Brush top of each folded tortilla with some of the melted butter.

Grill folded tortillas, buttered-side-down, in dry preheated skillet until light golden brown and crisp, about 2 minutes. Brush tops with remaining melted butter; turn and brown other sides. Remove to serving plate or platter. Cut each tortilla in half. Serve with remaining Fruit Salsa. Garnish with sour cream. Serve immediately. Makes 4 servings.