Quick vegetarian quesadillas

Method

1. Drain the mozzarella, then thinly slice and chop. Put into a bowl and mix with the pear and stilton. Add the tomato chutney.
2. 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.
3. Spoon half onto a flour tortilla and spread evenly. Top with another tortilla. Repeat with the remaining stilton mixture and 2 more tortillas.
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4. 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.