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1. Lay 2 tortillas side-by-side on a grill pan. Scatter over all of the ingredients, then top with remaining tortillas. Cook under a medium grill for 3 mins until slightly crisp and golden. Turn, then cook the other side for 3 mins until the cheese has melted. Cut into wedges to serve. Great with guacamole or salsa.

Per serving (4, as a snack)

248 kcalories, protein 10g, carbohydrate 34g, fat 9 g, saturated fat 5g, fibre 2g, salt 1.03 g

'These tortillas were deliciously light and crispy and they kept warm well. This sort of recipe is great for teenagers when they have to fend for themselves - an easy, simple choice.'

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• gaff

  15 May 2008

  gaff rated and commented on this recipe

  

  This hits your taste buds all over, very nice with mature cheddar. The jalapenos give it a kick.

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• lisa

  03 September 2008

  lisa rated and commented on this recipe

  

  my husband loved this as late night snack. he now makes many variations always with chilli's

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Ingredients

• 4 soft flour tortillas
• 85g cheddar , grated
• 4 sundried or SunBlush tomatoes or 1 roasted red pepper from a jar
• 1 tbsp jalapeno chillies from a jar, drained and chopped
• handful coriander , chopped

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Difficulty and servings

Easily halved

Preperation and cooking times

Prep 5 mins

Cook 5 mins

Low-fat

Ingredients

• 4 soft flour tortillas
• 85g cheddar , grated
• 4 sundried or SunBlush tomatoes or 1 roasted red pepper from a jar
• 1 tbsp jalapeno chillies from a jar, drained and chopped
• handful coriander , chopped

Per serving (4, as a snack)

248 kcalories, protein 10g, carbohydrate 34g, fat 9 g, saturated fat 5g, fibre 2g, salt 1.03 g

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