Tortilla Cheese Wedges

What a nice touch to accompany a lunchtime soup. If any are left over leave them on the bench and they will be gone before dinnertime.
Tortilla Cheese Wedges Makes 8

400g cheese, grated (Edam, Colby, Mild preferred)
1-2 tablespoons Bittersweet Tandoori Twist Blend*
2 tablespoons grated onion (optional)**
16 Soft flour or corn tortillas

Toss the cheese, Bittersweet Blend and onions together. Heat a large, dry frying pan .Place one tortilla on bottom and evenly sprinkle about 50g of cheese mixture on top. Place a second tortilla on top of cheese mixture and press down with a spatula. Keep heat around medium and cook about four minutes on each side. Keep pressing with spatula and get the melted cheese to the edges. Let stand for 5 minutes then slice into wedges. Serve hot or cold.

*May use any Bittersweet Blend in this recipe.

**Variations: Try sauteing onions first for a sweeter result.
Can also add some chopped shaved ham or spiced beef to these for a more substantial option. Or use up leftovers like cooked corn kernels, chopped veges, chopped ham, sausages...