Cheese & Vegetable Tortilla - Another Quick and Easy Tea

Yesterday was eldest's first day back at school, so naturally when she arrived home she was "Absolutely Starving", despite having school dinner with Jam Tart & Custard for pudding only a few hours earlier!

To satisfy her rumbling tummy I whipped up a batch of these cheese and vegetable tortillas. They are really easy to make and cook really quickly too, so they make a great meal when you don't have much time on your hands.

The main base for these tortillas is cheese and then you can add pretty much whatever else you like to the mix. Sometimes I will cook them with just cheese, or with cheese and tomato puree in the middle - like a tortilla pizza. I have added vegetables to the tortillas I am featuring today. If I was cooking them for myself then I would have also added some chopped mushrooms and fresh herbs but as I have mentioned previously, my kids will not eat them if they are obvious in a dish.

Cheese & Vegetable Tortillas Makes 4 Tortillas Ingredients 8 Flour Tortillas 1 Onion, chopped 1 Red Pepper, chopped 1 Yellow Pepper, chopped 1 x 325g tin of Sweetcorn, drained 3 tbsp Soft Cream Cheese 150g Cheddar Cheese (100g & 50g reserved) Salt & Pepper for Seasoning Method Chop the onion and peppers into small pieces and place them in a bowl. Drain the sweetcorn and add to the onion and peppers. Add the cream cheese (I used a spoon, warmed in some hot water to make it easier to spoon the cheese into the bowl). Stir the mixture well so that the cream cheese combines with the vegetables. Add 100g of the cheddar cheese and stir once again to combine evenly. Season with salt and pepper to taste. Next, start to fill the tortillas with the mixture. Take a whole tortilla and spread a bit of the mixture over the top, then sprinkle some of the reserved cheddar cheese over the mixture. Cover the mixture with another tortilla and press down a little to stick together. Repeat this process until the desired amount of tortillas have been made. Place one tortilla on a grill pan and grill on a medium to high heat for around 3 minutes (or until the tortillla browns) on each side. Repeat for each tortilla. Cut up, serve warm or cold with some sour cream, and enjoy!