If you mix the filling ahead you can ask BBQ guests to help you cook these Mexican-style treats
Prep:15 mins
Serves 8
250g strong cheddar, grated4 tomatoes, roughly chopped1 green or red chilli, deseeded and finely chopped½ large bunch coriander, leaves roughly chopped8 flour tortillasoil, for brushing
STEP 1Put the cheese, tomatoes, chilli and coriander leaves into a bowl with some seasoning, then mix well.STEP 2Warm 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.STEP 3Brush 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.
