Cheese & Chilli Melts Recipe
Introduction
Cheese & chilli melts are a quick and delicious snack perfect for gatherings or a cozy night in. Combining melted sharp cheddar with fresh tomatoes, spicy chilli, and fragrant coriander, these wraps deliver a burst of flavor in every bite.
Ingredients
- 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
- Oil, for brushing
Instructions
- Step 1: In a bowl, combine the grated cheddar, chopped tomatoes, finely chopped chilli, and coriander leaves. Add seasoning to taste and mix well to distribute the ingredients evenly.
- Step 2: Warm the flour tortillas in the microwave following the package instructions, making them more flexible for folding.
- Step 3: Divide the cheese mixture evenly over one half of each warmed tortilla. Fold the other half over to form a half-moon shape, then press gently to seal the edges.
- Step 4: Brush the sealed side of each folded tortilla with a little oil. Place them oil-side down on the hottest part of a preheated barbecue or grill.
- Step 5: Cook for a couple of minutes until the tortilla is crisp and golden. Brush the uncooked side with oil, then flip and cook for a few more minutes until equally crisp and the cheese has melted.
- Step 6: Remove from the grill and slice each melt into wedges. Serve immediately, stacking the wedges on a platter while you cook the remaining melts.
Tips & Variations
- Try adding a pinch of smoked paprika or cumin to the cheese mix for a smoky twist.
- Use different cheeses like mozzarella or Monterey Jack for a milder flavor.
- Substitute fresh coriander with parsley or basil if preferred.
- For extra heat, leave some seeds in the chilli or add a dash of hot sauce to the mixture.
Storage
Cheese & chilli melts are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or grill to keep the tortilla crisp rather than in the microwave, which can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these melts indoors?
Yes, you can cook the melts in a non-stick pan or grill pan on the stove over medium heat, pressing gently to seal and crisp both sides.
Can I prepare the filling ahead of time?
Absolutely. Mix the cheese, tomatoes, chilli, and coriander in advance and refrigerate. Assemble the melts just before cooking to keep the tortillas pliable.
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Cheese & Chilli Melts Recipe
- Total Time: 25 minutes
- Yield: 8 melts (serves 4 as a light meal or appetizer) 1x
Description
These Cheese & Chilli Melts are a quick and flavorful snack or light meal that combines sharp cheddar cheese, fresh tomatoes, and a hint of spicy chilli, all encased in crispy, golden tortillas. Perfectly cooked on the barbecue for a smoky touch, they make an irresistible appetizer or casual lunch option.
Ingredients
Main Ingredients
- 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 (Discovery brand recommended)
- Oil, for brushing
Instructions
- Prepare the cheese mixture: In a bowl, combine the grated cheddar, roughly chopped tomatoes, deseeded and finely chopped chilli, and roughly chopped coriander leaves. Season well with salt and pepper, then mix everything together thoroughly so the flavors meld.
- Warm the tortillas: Place the tortillas in the microwave and warm them according to the package instructions. This softens the tortillas, making them easier to fold without breaking.
- Assemble the melts: Divide the cheese mixture evenly over one half of each warmed tortilla. Fold the tortilla over to create a half-moon shape, pressing down firmly to seal the edges and encase the filling.
- Brush with oil: Lightly brush the tops of each folded tortilla with oil. This helps achieve a crisp and golden finish when cooking.
- Cook on the barbecue: Place the tortillas oil-side down on a hot part of the barbecue grill. Cook for about 2 minutes until the underside is crisp and golden. Brush the uncooked side with oil, then flip and cook for another few minutes until evenly crisp and golden on both sides.
- Serve: Remove from the barbecue and slice each melt into wedges. Arrange the wedges on a platter and serve immediately while hot and melty. Repeat the cooking process with the remaining melts.
Notes
- Deseeding the chilli reduces the heat but retains the chili flavor; adjust based on your spice preference.
- Using a microwave to warm the tortillas makes them more pliable and easier to fold without cracking.
- Cooking on the barbecue adds a subtle smoky flavor, but you can also cook these in a hot skillet or grill pan if a barbecue isn’t available.
- Ensure the oil used for brushing has a high smoke point, such as vegetable or canola oil, to avoid burning.
- For a gluten-free variant, substitute with gluten-free tortillas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snacks & Appetizers
- Method: Grilling
- Cuisine: British
Keywords: Cheese melts, chilli tortillas, grilled snacks, cheddar melts, barbecue recipes, quick appetizers
