Cheese & chilli melts
By Sarah Cook
If you mix the filling ahead you can ask BBQ guests to help you cook these Mexican-style treats
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Prep:15 mins
Cook:6 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 298
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fat 18g
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saturates 8g
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carbs 24g
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sugars 3g
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fibre 1g
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protein 12g
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salt 1.84g
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 (we used Discovery)
- oil, for brushing
Method
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.
