Serving size: Serves 4
Cuisine type: Mexican
Cooking time: Less than 60 minutes
Special options: Vegetarian
Course: Entree, Finger food, Lunch, Main
Favourite flavours: Easy recipes
Convenience recipes: four or less

See more recipes in this week's Woman's Day.

INGREDIENTS

2 tablespoons olive oil,
plus extra, for brushing
1 onion, chopped
2 garlic cloves, crushed
1 birdseye chilli, finely chopped
250g mushrooms, sliced
100g packet baby
spinach leaves
8 flour tortillas
8 bocconcini, thinly sliced
¼ cup pickled sliced
jalapeno chillies, drained
¼ cup sliced basil leaves,
plus extra, to serve
lime wedges, to serve
SALSA
2 tomatoes, chopped
½ small red onion, chopped
2 tablespoons chopped coriander
1 long green chilli, chopped
juice ½ lime

METHOD

1. Heat oil in a frying pan on high. Saute onion, garlic and chilli 2-3 minutes, until tender. Add mushrooms. Saute 5-6 minutes, until softened. Remove from heat. Toss spinach through until wilted.
   
   
2. SALSA: Meanwhile, in a small bowl, mix all ingredients together. Season to taste and set aside.
   
   
3. Place 1 tortilla on a work surface. Brush with a little extra oil. Turn over. Spread one-half with one-eighth mushroom mixture, bocconcini, chillies and basil. Fold over. Repeat with remaining ingredients.
   
   
4. Heat a large non-stick frying pan on medium. Cook tortillas in batches 1 minute each side, until golden and cheese melts. Cut into wedges. Serve with salsa, extra basil and lime wedges.

TOP TIP

• Grated mozzarella or tasty cheese can be used instead of bocconcini.