Cheese & chilli melts

• strong cheddar↗250g g

  grated

• tomatoes↗4

  roughly chopped

• green or red chilli1

  deseeded and finely chopped

• ½ large bunch coriander

  leaves roughly chopped

• flour tortillas↗8
• oil

  for brushing

Step-by-step instructions

1. 1

   Put the cheese, tomatoes, chilli and coriander leaves into a bowl with some seasoning, then mix well.

2. 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. 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.