Mushroom burritos with corn and blue cheese

Name: mushroom burritos with corn and blue cheese
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 shallot; 1 onion; 500 gram mushroom; 400 gram maize; 200 milliliters creme fraiche; 8 tortilla wrap; 250 gram Roquefort; 250 gram danish blue; 1 lettuce; 250 gram cherry / cherry tomato; 100 milliliters yoghurt dressing; 1 teaspoon chili powder

Ingredients

Directions

Preheat the oven to 200 ° C. Heat the olive oil and fry the shallots in it.
Spoon the mushrooms through and fry them for 2-3 minutes at a high setting.
Spoon half of the corn through and fry for 1-2 minutes.
Stir in the crème fraîche, salt and pepper. Divide this mixture over the tortillas.
Cut the cheese into slices or crumble it and put half of it on the filling. Fold the sides of the tortillas over the filling. Form packages and place them with the seam down on the baking sheet.
Divide the rest of the cheese over it and place the burritos in the middle of the oven for about 10 minutes until the cheese has melted.
Mix the lettuce with the rest of the corn, the to and the yoghurt dressing, mixed with chili powder. Serve the burritos with the salad.