Cheese & chilli melts

Cheese & chilli melts

  • 1
  • 2
  • 3
  • 4
  • 5
(31 ratings)

Prep: 15 mins Cook: 6 mins


Serves 8
If you mix the filling ahead you can ask BBQ guests to help you cook these Mexican-style treats

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal298
  • fat18g
  • saturates8g
  • carbs24g
  • sugars3g
  • fibre1g
  • protein12g
  • salt1.84g
Save to My Good Food
Please sign in or register to save recipes.


  • 250g strong cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 4 tomatoes, roughly chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 green or red chilli, deseeded and finely chopped
  • ½ large bunch coriander, leaves roughly chopped
  • 8 flour tortillas (we used Discovery)



    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • oil, for brushing


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
22nd Apr, 2019
Made this as a canapé and they went down a treat, everyone loved them and a few asked for the recipe, my dad said he would have these again as a dinner.
18th Jul, 2014
made a few times very quick and easy and yummy and i'm not one for chilli but this was just right not too hot
11th Jan, 2014
A great alternative to a cheese sandwich. The chilli gave it a kick and the coriander kept it fresh and light. We dry fried ours and it worked well enough. Will definitely be having these again.
27th Jun, 2013
Fantastic. Many thanx!!
Frantic Flapjack
16th Apr, 2013
These were great. My daughter made them and added a jar of salsa and a fried onion to the tomato mix. They were delicious.
2nd Dec, 2012
Lovely. Made with less coriander and more chilli...made a nice quick lunch.
27th Sep, 2012
Didn't have any coriander so replaced with dried mixed herbs- worked great. Added a little red bell pepper too which went well. Recommend and would make again :-)
15th Sep, 2012
Been making these at BBQs now for the last 3 summers. Everyone loves them, it's hard keeping up with demand. Excellent :-)
26th Jul, 2012
These are delicious, well worth a try
21st Jun, 2012
The filling is yummy done in a toastie maker as an alternative to plain cheese using ordinary sliced bread!


3rd Oct, 2017
Can these be made in advance and re heated in the oven?
goodfoodteam's picture
6th Oct, 2017
Thanks for your question. We think these are better served once cooked. However, if you want to get ahead, you can prepare the recipe up to the end of step 2 a few hours ahead (don't leave too long especially if the tomatoes are very juicy as the tortillas will become soggy), keep in the fridge, then continue with step 3 when you're ready to serve.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?