1: Heat the olive oil and butter in a cast-iron pan on your hot barbecue. When hot, add the garlic to the pan and stir for a minute or so, until sizzling gently. Now add the mushrooms and season with salt and pepper. Cook for 4–5 minutes or until they are softened and browned. Take the pan off the heat and leave to cool a little.

2: Lay each tortilla out flat and make a cut from the centre to the bottom outer edge. In your mind, divide the tortilla into quarters. Distribute the blue cheese over the upper left-hand quarter and scatter the mushrooms on top. Fold the bottom left-hand corner of the tortilla up over the blue cheese and mushroom layer to enclose it.

3: Scatter the mozzarella over the top right quarter then fold the top left (filled) quarter over to enclose. Lastly, sprinkle the Cheddar and sliced jalapenos over the top right (filled) quarter and fold the bottom right quarter up and over to enclose all the filling.

4: Brush the folded tortillas lightly with olive oil and place on the barbecue where you can achieve a medium heat. You don’t want them to brown too quickly before the cheese has melted, so keep a close eye on them.

5: Once the cheese has melted and the tortillas are golden brown, lift them off the barbecue and serve with a mixed salad alongside.