Cheese & Chilli Melts

If you mix the filling ahead you can ask BBQ guests to help you cook these Mexican-style treats

• Cooking Time Prep 15 mins
  Cook 6 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  298

• Protein

  12g

• Carbs

  24g

• Fat

  18g

• Saturates

  8g

• Fibre

  1g

• Sugar

  3g

• 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

Directions

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.

Categories: Barbecue, Dishes, Everyday, Vegetarian