CHEESE & CHILLI MELTS
Posted on 26 June 2016
- 298 g Calories
- 18 g Fat
- 24 g Carbohydrates
- 1 g Fibre
- 12 g Protein
- 250g strong cheddar, grated
- 4 tomato,roughly chopped
- 1 green or red chilli, deseeded and finely chopped
- ½ large bunch coriander, leaves roughly chopped
- 8 flour tortilla (we used Discovery)
- 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.