Cheese & chilli melts

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

  • Prep:15 mins
    Cook:6 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 298
  • fat 18g
  • saturates 8g
  • carbs 24g
  • sugars 3g
  • fibre 1g
  • protein 12g
  • salt 1.84g


  • 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


  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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