Bought too much Stilton at Christmas? Don't waste any - just make these spicy fried Mexican wraps for supper.
Serves 2
Ready in 15 minutes
1. Drain the mozzarella, then thinly slice and chop. Put into a bowl and mix with the pear and Stilton. Add the tomato chutney.
2. Cook the spinach in a small pan with a little water for 2 minutes, until just wilted. Cool, squeeze out the water and roughly chop. Add to the pear and Stilton mixture and mix well.
3. Spoon half onto a flour tortilla and spread evenly. Top with another tortilla. Repeat with the remaining Stilton mixture and 2 more tortillas.
4. Heat a little oil in a large non-stick pan and fry the tortillas, 1 at a time, for 2-3 minutes. Invert onto a plate, then slide back into the pan and cook the other side for 2-3 minutes, until browned and the cheese has melted. Cut into quarters to serve.
© delicious. magazine
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