Rick Stein Mexican Blue Corn & Cheese Quesadillas Recipe |

Ingredients

• 2 tbsp olive oil
• 1 onion, finely sliced
• 1 finely chopped green jalapeño chilli or a good pinch of dried chilli flakes
• 1 clove garlic, finely chopped
• 250g courgette flowers, Swiss chard or spinach, washed and shredded
• 200g mozzarella, coarsely grated or thinly sliced
• 150g Lancashire cheese, crumbled
• Salt, to taste
• 12 x 15cm blue corn tortillas (please see more information in the instructions)