extra-virgin olive oil
freshly ground white peppercorns
Cut or tear tortillas into interesting shapes. Heat just enough olive oil in a large flat pan or griddle to cover bottom about 1/8 inch. Cook tortilla pieces, turning as you work, until just beginning to brown on both sides. Sprinkle with white pepper. Place on a beautiful platter. Dollop with Stilton cheese while still warm. Enjoy with cabernet or merlot.