Cheese & chilli melts

10-30 minutes 400 kcal or less barbecue barbeque bbq cheddar coriander mains oil party food quesadilla quesadillas quesedillas quick red chilli red chillies summer toasted sandwich toasties tomato tomatoes tortilla tortillas weekend

N/A

Source

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.