Stored in a sealed container in the fridge, before fried, they will keep for 1 day.
Ingredients
·        1 cup extra-sharp cheddar, grated
·        1 cup Monterey Jack cheese, grated
·        6 ten-inch flour
·        3 tbsp unsalted butter
1.     In a small bowl, toss cheese together, using your hands. On top of a cutting board, place 3 tortillas beside one another and leaving an edge, about 1 inch thick, evenly divide the cheese mixture between all three of the tortillas.

2.     In a non-stick skillet, melt ½ tbsp of the butter over medium heat. Place the other 3 tortillas over the ones coated with cheese. Add one filled tortilla to the pan and fry until both sides turn a golden-brown colour. Once done, add another ½ tbsp of butter and repeat for the next 2 filled tortillas.

3.     Once done frying, place onto paper towels and pat dry. Cut fried tortillas into eighths, place onto individual plates and serve immediately.

 

Makes 24 wedges