Cooking time 10 to 30 mins
This recipe serves 4 people.
225g/8oz cheddar, coarsley grated
3-4 green chillies, seeded and finely chopped
4 tomatoes, skinned, seeded and diced
6 spring onions, trimmed and sliced
50g/2oz pine nuts, toasted
4tbsp chopped fresh coriander
12 x 20cm/8in soft flour tortillas
1. Mix the cheddar with the chillies, diced tomatoes, spring onions, pine nuts and coriander.
2. Spoon some of the mixture in a line along one side of each tortilla and carefully roll them up.
3. Lay 3 rolls, side by side, in the centre of 4 large squares of extra thick foil. Bring the sides together over the top and fold and pinch the edges together to make well-sealed parcels.
4. Rest the packets to the side of a medium-hot barbecue and cook for 10 minutes, turning frequently, until they have heated through and the cheese has melted. Unwrap and eat straight away.