Put the cheese, tomatoes, chilli and
coriander leaves into a bowl with some
seasoning, then mix well.
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.
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.