Name: Cheese & chilli melts
Prep time: 15 min
Cook time: 6 min
Total time: 25 min
Yield: 8
Cuisine: Mexican
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; 8 flour tortillas; oil for brushing

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Cheese & chilli melts

Cheese & chilli melts

Sarah Cook

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Serves 8

Easy

Prep: 15 mins

Cook: 6 mins

A star rating of 4.7 out of 5.32 ratingsRate

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If you mix the filling ahead you can ask BBQ guests to help you cook these Mexican-style treats

Vegetarian

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Corn & black bean salsa

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Ingredients

Nutrition

Units:

MetricUS

250g strong cheddar

grated
4 tomatoes

roughly chopped
1 green or red chilli

deseeded and finely chopped
½ large bunch coriander

leaves roughly chopped
8 flour tortillas
oil

for brushing

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Nutrition: per serving

kcal298
fat18g
saturates8g
carbs24g
sugars3g
fibre1g
protein12g
salt1.84g

Method

step 1

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

Recipe from Good Food magazine, July 2009

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A star rating of 4.7 out of 5.32 ratings

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