AuthorFPGKeep a pack of flour tortillas handy with leftover veggies like sweet potato, butternut squash or carrots. Then hunt through the fridge and pull out all those scraps of leftover cheese – the wedge of stilton, the finger of gruyere, the wedge of cheddar, and put the lot together in minutes.
8 Flour tortillas
500 g Cooked sweet potato or butternut squash, lightly crushed or chopped
Sea salt
Ground pepper
100 g Creamy Blue Cheese
200 g Fresh mozzarella
1
Place a flour tortilla in a dry nonstick frying pan and lavishly spread with the crushed vegetables, right to the edges.
2
Season with salt and pepper and scatter with the cheeses. Top with another tortilla and cook over a medium heat until lightly browned, about 3 mins.
3
Turn once, and cook the other side until lightly browned and the cheese has melted.
4
Transfer to a board, and keep warm while you make the others. Cut in half or into quarters to serve.
CategoryMain Courses
Ingredients
8 Flour tortillas
500 g Cooked sweet potato or butternut squash, lightly crushed or chopped
Sea salt
Ground pepper
100 g Creamy Blue Cheese
200 g Fresh mozzarella