1 small jalapeño, finely chopped (or use 4 slicesof pickled jalapeno and chop finely instead)
1 tbsp Wyke salted or unsalted butter, for frying
2 garlic cloves, crushed
1 tsp smoked paprika
Handful of chopped coriander or parsley
100g Wyke Mature Cheddar, grated
80g grated mozzarella
8 tortillas
Butter or oil, for cooking
Lime wedges, to serve
Salt + pepper
Method:
Start by making the hot honey. Add the honey and chilli to a saucepan and heat gently, until the butter starts to bubble. Remove from the heat and allow to infuse while you prepare the rest.
Heat the butter in a large frying pan over medium-high heat. Add the Brussels sprouts and a pinch of salt. Cook, stirring often, until they start to soften and take on some colour, about 5-10 minutes. Stir in the garlic, jalapeno, paprika and pepper, and continue to cook for a minute more, stirring often, until fragrant. Taste and adjust the seasoning, then stir in the herbs.
Combine the cheddar and mozzarella in a small mixing bowl. Wipe out the pan using a piece of kitchen roll. Over a medium heat, lay one tortilla down in the pan, sprinkle a handful of the mixed cheeses on one half, spoon ¼ of the Brussels mixture evenly on top, and sprinkle with another tbsp of cheese. Fold the tortilla over.
Cook until the bottom is golden and crisp, 2–3 minutes. Flip carefully and cook the other side for another 2 minutes until the cheese is fully melted. Repeat with remaining tortillas. Slice into wedges and serve with the lime wedges and hot honey for dipping or drizzling.
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