Cheese & Chilli Melts

2017-09-26
  • Servings : 8
  • Prep Time : 15m
  • Cook Time : 6m
If you mix the filling ahead you can ask BBQ guests to help you cook these Mexican-style treats

Recipe from Good Food Magazine

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
  • oil, for brushing

Method

Step 1

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

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.

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.

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Nutritional Info

This information is per serving.

  • Calories

    298
  • Fat

    18g
  • Saturates

    8g
  • Carbohydrates

    24g
  • Sugars

    3g
  • Fibre

    1g
  • Protein

    12g
  • Salt

    1.84g