Personal

Car Stuff

Extras

Cheese & chilli melts

From Good Food, Sarah Cook

250g strong cheddar , grated
4 tomatoes , roughly chopped
1 green or red chilli , deseeded and finely chopped
½ large bunch coriander , leaves roughly chopped (save stalks for salsa, see 'Goes well with', below)
8 flour tortillas
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.