Monday, May 21, 2012

Cheese and Chilli Melts!

Cheese and Chilli Melts!

  • 9 oz 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
  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.

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