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Cheese & chilli melts

Ingredients

  1. Step 1 250g strong cheddar , grated
  2. Step 2 4 tomatoes , roughly chopped
  3. Step 3 1 green or red chilli , deseeded and finely chopped
  4. Step 4 ½ large bunch coriander , leaves roughly chopped
  5. Step 5 8 flour tortillas
  6. Step 6 oil , for brushing
Cheese & chilli melts
Calories: 298 Carbohydrate: 24 g Protein: 12 g Fat: 18 g
Cook time: 25 minutes Prep time: 15 minutes Total time: 40 minutes Servings: 8

TAGS

Dinner Lunch Side Dish Starter Mexican Josh Eagleton 10-30 minute 400 kcal or less Barbecue Barbeque BBQ Cheddar Coriander Main Oil Party food Quesadilla Quesadilla Quesedilla Quick Red chilli Red chilly Sarah Cook summer Toasted sandwich Toasty Tomato Tomato tortilla tortilla Weekend

Directions

  1. Step 1 Put the cheese, tomatoes, chilli and coriander leaves into a bowl with some seasoning, then mix well.
  2. 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.
  3. 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.