Combine sweet pears with creamy stilton in this easy Mexican quesadilla recipe that’s ready in 15 minutes.



  • 150g tub or bag buffalo mozzarella
  • 1 pear, peeled, cored and roughly grated
  • 100g stilton, crumbled
  • 4 tbsp tomato chutney (we like Sainsbury’s Warm & Spicy Tomato Chutney)
  • ½ x 180g bag baby leaf spinach
  • 4 flour tortillas
  • Oil, for frying


  • Drain the mozzarella, then thinly slice and chop. Put into a bowl and mix with the pear and stilton. Add the tomato chutney.
  • 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.
  • Spoon half onto a flour tortilla and spread evenly. Top with another tortilla. Repeat with the remaining stilton mixture and 2 more tortillas.
  • 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.

Quick vegetarian quesadillas , Delicious Magazine-