In a small pan over a medium heat layer the folllowing: 1 small corn tortilla, a thin spread of adobe chili paste*, then some grated white cheese (cheddar will do fine), a dollop of sour cream or creme fraiche, a scattering of grilled asparagus spears cut into chunks (or a handful of fresh baby spinach) then top with another small corn tortilla and press down using the back of a large metal spatula. When the bottom tortilla starts to brown and the cheese to melt, carefully flip over and continue cooking till brown on both sides.

Transfer to a serving dish, cut into wedges and serve with additional sour cream or creme fraiche.

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*my chipotle paste: simply blitz up a can of chipotle in adobo sauce.