Cheese & Chilli Melts2017-09-26
- Cuisine: Any
- Course: Accompaniment, Appetizer, Side Dish, Starter
- Skill Level: Moderate
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- Servings : 8
- Prep Time : 15m
- Cook Time : 6m
Recipe from Good Food Magazine
- 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
- oil, for brushing
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.
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This information is per serving.