Corn & black bean salsa
This fresh, tangy side dish will be the perfect addition to any barbecue
Cheese & chilli melts
Serves 8
Easy
Prep:
Cook:
If you mix the filling ahead you can ask BBQ guests to help you cook these Mexican-style treats
Skip to ingredients
- 250g strong cheddargrated
- 4 tomatoesroughly chopped
- 1 green or red chillideseeded and finely chopped
- ½ large bunch corianderleaves roughly chopped
- 8 flour tortillas
- oilfor brushing
Nutrition: per serving
- kcal298
- fat18g
- saturates8g
- carbs24g
- sugars3g
- fibre1g
- protein12g
- salt1.84g
Method
step 1
Put the cheese, tomatoes, chilli and coriander leaves into a bowl with some seasoning, then mix well.
step 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.
step 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.
