Cheese & chilli melts

Cheese & chilli melts

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(29 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
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  • 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.

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Comments, questions and tips

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17th Jun, 2010
I agree with Vicki that a small amount of chorizo (or pepperoni) would give the melts a new dimension even though tey are gorgeous as they are.
7th Jun, 2010
Served these as a starter at a family BBQ get together. WOW! They got wolfed down in about 5 minutes, and were loved by everyone from 6years to 70 years! I made these 4 hours in advance using baby plum tomatoes to minimise wateriness, and wrapped them in foil to keep them fresh. Travelled fine. Convenient, quick and very easy to make and cook. If there were no vegetarians, i might be tempted to add thinly sliced chopped smokey chorizo for ome extra bite.
30th Mar, 2010
Left out the coriander as I'm not keen, but they were such an easy and great nibble! Served them as a side dish to pea & ham soup. Have also tried with smoked cheese, which was fabulous. Just be careful not to overstuff them or they won't stay in place.
7th Sep, 2009
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.
1st Sep, 2009
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!
21st Aug, 2009
Bliss! I used half a seriously hot habanero chilli which really made it happen for me.
22nd Jun, 2009
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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