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Heat half the oil in a large shallow, non-stick frying pan and cook the garlic, onions and peppers for 1-2 minutes.
Add the mince and chorizo and cook for 5-10 minutes until brown. Stir in the chilli flakes and season. Add the coriander or parsley and cool slightly.
Place 4 tortillas on a chopping board and spread evenly with the chutney, beef and cheese. Top each with another tortilla, press down and set aside.
Heat the remaining oil in a clean, non-stick frying pan on a moderate heat and fry the tortillas, one at a time for 2-3 minutes. Invert onto a plate, then slide back into the pan and cook for a further 2-3 minutes until the cheese melts.
Repeat with the remaining tortillas, adding extra oil to the pan if required.
Slice into quarters and serve immediately.
375g/12oz Quality Standard beef mince
2 cloves garlic, peeled and finely chopped
2 spring onions, finely chopped
1 red pepper, deseeded and finely chopped
1 yellow pepper, deseeded and finely chopped
100g/4oz chorizo sausage, roughly cubed
Large pinch chilli flakes
Salt and freshly milled black pepper
30-45ml/2-3tbsp freshly chopped coriander or flat leaf parsley
1 x 326g pack flour tortillas
60ml/4tbsp tomato chutney
1 x 150g tub or bag buffalo mozzarella cheese, roughly torn