Cheese & chilli melts

Recipe uploaded by

Sarah Cook

3 ratings

Recipe by Sarah Cook

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1. Video tutorial: Preparing chillies

1. Put the cheese, tomatoes, chilli and coriander leaves into a bowl with some seasoning, then mix well.
2. Warm tortillas in the microwave according to pack instructions - this makes them more bendable. Divide the cheese mix over one half of each tortilla. Fold over the other half to make 8 half-moons, then press down to seal.
3. Brush the tops with a little oil, then sit, oil-side down, on a hot area of the barbecue. Cook for a couple of mins until crisp and golden, brush the uncooked side with oil, then flip over for another few mins. Slice into wedges, then pile onto a platter while you cook the rest.

PER SERVING

298 kcalories, protein 12g, carbohydrate 24g, fat 18 g, saturated fat 8g, fibre 1g, salt 1.84 g

Latest comments and suggestions

• Ester

  22 June 2009

  Ester commented on this recipe

  Lovely and easy. Great when catering for a large crowd because they stay well if made in advance and are cooked within minutes.

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• Richard W

  21 August 2009

  Richard W rated and commented on this recipe

  

  Bliss! I used half a seriously hot habanero chilli which really made it happen for me.

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• Krissy

  01 September 2009

  Krissy rated and commented on this recipe

  

  I absolutely loved these! Very easy to make and ready on the barbeque very quickly. A nice dish to snack on whilst waiting for the rest of the barbeque. I added some tabasco sauce to give it an extra kick. Delicious!

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• Laura

  07 September 2009

  Laura rated and commented on this recipe

  

  Very tasty although I didn't add quite enough corriander. Will definitely make again as would be easy as a snack done in the oven.

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Ingredients

• 250g strong cheddar , grated
• 4 tomatoes , roughly chopped
• 1 green or red chilli , deseeded and finely chopped
• ½ large bunch coriander , leaves roughly chopped (save stalks for salsa, see 'Goes well with', below)
• 8 flour tortillas (we used Discovery)
• oil , for brushing

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 6 mins

Vegetarian

Ingredients

• 250g strong cheddar , grated
• 4 tomatoes , roughly chopped
• 1 green or red chilli , deseeded and finely chopped
• ½ large bunch coriander , leaves roughly chopped (save stalks for salsa, see 'Goes well with', below)
• 8 flour tortillas (we used Discovery)
• oil , for brushing

PER SERVING

298 kcalories, protein 12g, carbohydrate 24g, fat 18 g, saturated fat 8g, fibre 1g, salt 1.84 g

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