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Cheese & Chilli Melts
found in Mains - Vegetarian

Serves:    8  
icon Vegetarian    icon Nut Free

FIBRE
 
1g
3% RDA
CALORIES
 
298
15% RDA
CARBS.
 
24g
9% RDA
PROTEIN
 
12g
24% RDA
FAT
Medium
18g
26% RDA
SAT. FAT
High
8g
33% RDA
SALT
High
1.84g
46% RDA
SUGAR
Low
3g
3% RDA

Prep: 15 minutes
Cook: 6 minutes

Difficulty:     
Easy

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

Ingredients  scales
  • 250g cheddar cheese, grated250g cheddar cheese, grated
  • 4 tomatoes, roughly chopped4 tomatoes, roughly chopped
  • 1 red chilli, deseeded and finely chopped1 red chilli, deseeded and finely chopped
  • 1⁄2 bunch(es) coriander leaves, leaves roughly chopped1⁄2 bunch(es) coriander leaves, leaves roughly chopped
  • 8 tortilla wraps8 tortilla wraps
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.



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