Blue cheese quesadilla
“Eat these in your hands while someone cooks the next one.”
- 750g English spinach leaves
- Sea salt and pepper
- 400g fresh mozzarella balls, drained
- 200g creamy blue cheese (eg. gorgonzola)
- 8 soft wheat flour tortillas
Method
Wash the spinach well and shake dry. Heat a dry non-stick pan, add the spinach and cook quickly, wilting it while evaporating the water.
Squeeze dry, finely chop and toss with sea salt and pepper. Slice the mozzarella finely and roughly crumble the blue cheese.
Arrange a few mozzarella slices over one flour tortilla, scatter with blue cheese and strew with spinach.
Top with a second flour tortilla, pressing down lightly. Cook in a dry non-stick frying pan over medium heat for about 2 minutes until lightly browned. Turn once, and cook the other side until the cheese has softened. Slide onto a board and cut into quarters. Repeat with the remaining tortillas.
Serves 4-6.
