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  • 4 soft flour tortillas
  • 85g cheddar
    grated
  • 4 sundried or SunBlush tomatoes
    or 1 roasted red pepper from a jar
  • 1 tbsp jalapeno chillies
    from a jar, drained and chopped
  • handful coriander
    chopped

Nutrition: per serving (4, as a snack)

  • kcal248
  • fat9g
  • saturates5g
  • carbs34g
  • sugars1g
  • fibre2g
  • protein10g
  • salt1.03g
    low
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Method

  • step 1

    Lay 2 tortillas side-by-side on a grill pan. Scatter over all of the ingredients, then top with remaining tortillas. Cook under a medium grill for 3 mins until slightly crisp and golden. Turn, then cook the other side for 3 mins until the cheese has melted. Cut into wedges to serve. Great with guacamole or salsa.

RECIPE TIPS
MAKE IT MEATY

Scatter cooked, shredded chicken breast over a tortilla. Sandwich with another tortilla, topped with crispy bacon. Finish with a tortilla spread with avocado. Grill for 10 mins, then cut into wedges.

Recipe from Good Food magazine, April 2006

Authors

Good Food team
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A star rating of 4.4 out of 5.5 ratings
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